Shredded Beef Recipe - Allrecipes.com
Shredded Beef Recipe
  • READY IN 6+ hrs

Shredded Beef

Recipe by  

"This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 30 mins

Directions

  1. Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
  2. Remove the roast from slow cooker, and shred using two forks. Discard fat.
  3. In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
  4. Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2004

This recipe was pretty good! I had a 3 lb roast, so I tripled all the ingredients. I used McCormick's Montreal Steak Seasoning, and after 1 hour the beef seemed way too spicy and I wasn't sure I would make it again. However, after another hour, I snitched some as I was putting away leftovers and it was absolutely fabulous. The moral of the story is, the seasonings need more time to blend than 1 hour-10 minutes. I will definitely make again, but with that change. Yum!

 
Most Helpful Critical Review
Dec 08, 2005

This recipe may taste good, but the directions need to be more specific. I put 3 teaspoons of dry steak seasoning in the mix and ruined 3 lbs of meat. I am assuming now that the recipes calls for 3 teaspoons of liquid steak seasoning.

 
Nov 02, 2006

I have made this numerous times leaving out the cumin and honey. It is very good. I also cut back on the steak seasoning because it makes it taste very salty.

 
Mar 16, 2011

I had a rump roast in the freezer and didnt know what to do with it so I came across this and decided to use it as a base... I took about 3 large garlic cloves and cut them in half I then made 3 cuts in the roast and put half a garlic clove in it, when I put the roast in the crock pot I used a cup of beef broth and also added a medium onion to it laying a couple strips of the onion on top of the roast and putting the remainder garlic under the roast, I set it on high and let it cook for 5 hours and anytime I would walk by the kitchen I would take the juice around the roast and pour it over the top of it, at the 5 hour mark it was really moist and i was able to pull it apart with no problem, after pulling it apart I then put it back into the crock pot and added about a tablespoon and a half of honey and then I used some remaining bbq sauce I had left over in the fridge, didnt have a lot but it was enough for the roast I then added a tiny bit more beef broth to the roast and some cumin I didnt measure how much I used I just kind of eyed it, I then let it cook on low for about an hour and a half, it turned out really good :) made the house smell fantastic my fiance kept asking when is it going to be done

 
Jan 05, 2005

What a great recipe! I made it for NY's day for a crowd, so I bought 6 lbs and meat and adjusted the ingredients accordingly. I also used Montreal Steak seasoning. There was a little too much liquid when it was done, but I just poured the extra away, no problem! I will definitely make this again.

 
Feb 26, 2009

We loved this recipe! I didn't have steak seasoning in the house, but it was delicious without it. I used Sweet Baby Rays BBQ sauce, cause it's the best. Tastes like a shredded beef sandwich from a southern restaurant. The seasonings really add something and I won't ever make shredded beef sandwiches with just BBQ sauce again!

 
Oct 11, 2007

I made this without any changes at first. I liked it but it was a tad bit sweet for my taste so I added aobut 1/4 C more BBQ sauce and even the kids loved it. I will make this again.

 
Sep 24, 2010

Excellent. I had a larger roast so I used the recalculate feature and the seasonings were just right. I mixed all the seasonings together in the water and then poured it over the roast. Cooked it all day. Definitely a keeper. Next time I will use an even larger roast and freeze some.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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