Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

What’s In The Crockpot: Shredded Beef – Update!!

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I just ate a bowl of the shredded beef on quinoa, with colby jack cheese over top — it’s what I have ready to go, and I’m too hungry to be picky about the delivery vehicle — and it’s delicious!! 😀

Here’s the link from earlier today, and here’s my final recipe. As always, I had to make substitutions and some changes, both based on what I had in the kitchen and personal taste.

This recipe is from “Life in the Lofthouse” (link in the earlier post), although I found several similar; this one didn’t require tomato sauce or paste, and tomatoes are out for me (migraine trigger), so it was the winner.

1 (2.5 lb) chuck roast — I used probably a lb of top round
1 (14 oz) can beef broth — I used water
1 1/2 Tablespoons chili powder — I only had cayenne
1/2 Tablespoon ground cumin
1/2 Tablespoon onion powder — I didn’t have, so I sliced up part of an onion and put that in the pot
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Juice of 1 Lime — I only had bottled lemon juice. I know. I know. It’s a sin. It worked, though.
2 Tbsp salsa verde — I needed a little more tang and piquancy, so I added this

1) Spray crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth (water) over the roast and then add fresh lime juice (or bottled lemon juice).
2) In a small bowl, whisk together chili powder (cayenne), cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
3) Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours. Remove roast from crock pot and transfer to a large platter. Shred meat and remove any fat. Add salsa verde.
4) Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes (I went another hour because I got involved in a task). Remove beef with tongs to drain juices before serving in tortillas (or on rice, or quinoa, or salad, or…). Serve with desired toppings.

I didn’t take a picture because it was a mess. Also, I had already eaten it by the time I thought about photos. :} Sorry. Photos to come!!


Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

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