Multi-Purpose Shredded Beef
Tender slow-cooker beef cooked in broth, shredded, and portioned for easy meals from tacos to sandwiches to quick weeknight dinners.
Prep 20 min · Cook 5 hr · Total 7 hr 20 min · Makes about 8 cups
Ingredients
- 4 lbs boneless beef rump roast
- 2 cups beef broth
Directions
- Cut the rump roast into pieces about 3 inches wide so the beef heats through more quickly and cooks at the same pace in the slow cooker. Arrange the beef in the bottom of the slow cooker. Add the beef broth, cover, and cook on high for 4-6 hours, until the meat is tender enough to pull apart with a fork. It should shred easily with just gentle pressure.
- Lift the beef pieces out of the cooking liquid and use 2 forks to pull the meat into shreds. Portion the shredded beef into freezer-safe containers, using approximately 2 cups of shredded beef per container, and spoon some of the cooking juices over the top. The liquid helps keep the beef moist and protects it from freezer burn. Chill the beef in the refrigerator until it is completely cool, then move it to the freezer. Label and date the containers before freezing. For the best flavor and texture, use the beef within 3 months.
- To reheat, move the beef from its freezer container into a small pot and warm it over medium-low heat until thawed and heated through. Drain the shredded beef from the cooking liquid, then season it as needed for the recipe you are making.