Healthy eating: Four-way slow cooker shredded beef
Four-way slow cooker shredded beef
1 beef shoulder roast, arm chuck roast boneless or blade chuck roast boneless (2 to 2-1/2 pounds)
1 tablespoon vegetable oil (optional)
1 large onion, chopped
2 tablespoons minced garlic
Salt and pepper
For optional browning, heat 1 tablespoon oil in large nonstick over medium heat until hot. Brown beef roast on all sides. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in recipe variations below, as desired.
• Mexican shredded beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
• Barbecue shredded beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desire.
• Asian shredded beef: Combine prepared hoisin or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
• Indian shredded beef: Combine prepared Indian cooking sauce such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raising, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desire.
Submitted by Jo Stanko from a recipe on beefitswhatsfordinner.com.
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Members of the Ute tribe from the Uintah and Ouray Reservation will return to Steamboat Springs to perform a series of powwow dance performances and share the history of these dances and their culture.