Shredded Roast Beef

Kathy

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Round roast or steak	3 lbs.	6 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
Onions, sliced	3	6	9	12	15	18
Tomato sauce	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Soy sauce	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Water	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.

Assembly Directions:

Place all ingredients in a slow cooker with the onions on the bottom. Cover and let cook overnight or 10 hours on low. Remove beef and onions and allow it to cool. Pour stock into a bowl and chill in refrigerator. Remove congealed fat and discard. Shred beef with two forks. Mix with stock and onions in large bowl. Chill thoroughly.

Freezing Directions:

Line muffin tins with paper liners. Pack beef mix into cups and freeze. Remove frozen cups from the muffin tins and place in a freezer bag. Seal, label and freeze.

Serving Directions:

Take out desired number of servings. Thaw. Remove paper liner. The meat can be reheated on the stove or in the microwave.

Comments:

This recipe is excellent served on hamburger buns. The paper liners make removing from the muffin tins easy and clean-up a snap. Hope you try this hint.

Carol’s Comments: This is how I have started packaging our cooked, shredded meats. It’s great when you don’t know how many people you are going to serve. You can freeze the meat in the muffin tin without the paper liners. To remove them from the tin, fill your sink with enough hot water to reach the lip of the pan. Place the muffin pan in the hot water for about 30 seconds. This is enough time to just loosen them up from the sides of the pan and you can just pop them out with a fork.

Nutritional Info: 

Per Serving: 179 Calories; 6g Fat (29.0% calories from fat); 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 866mg Sodium. 

Exchanges: 3-1/2 Lean Meat; 1 Vegetable.

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