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Prep Time:55 minsTotal Time:6 hrs 25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:55 minsTotal Time:6 hrs 25 minsServings:4Yield:4 servings
Prep Time:55 mins
Prep Time:
55 mins
Total Time:6 hrs 25 mins
Total Time:
6 hrs 25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsShredded Beef3 to 3 1/2 pounds boneless beef chuck pot roast2largeonions, cut into wedges2clovesgarlic, minced1(14-ounce)can lower-sodium beef broth1tablespoonWorcestershire sauce2teaspoonsdry mustard1teaspoondried thyme, crushed¼teaspoonsalt¼teaspooncayenne pepperPhilly Beef Sandwich1largeonion, cut into thin wedges2clovesgarlic, minced2teaspoonsolive oil2 cups Shredded Beef Master Recipe (see associated recipe)⅓cuplower-sodium beef broth3bottled pepperoncini salad peppers, stems removed and thinly sliced1teaspoondried oregano, crushed1teaspoonpaprika½teaspoonground black pepper¼teaspooncelery seed4slicesreduced-fat Monterey Jack cheese8slicessourdough bread, toasted2tablespoonslight mayonnaise
Cook Mode(Keep screen awake)
Ingredients
Shredded Beef
3 to 3 1/2 pounds boneless beef chuck pot roast
2largeonions, cut into wedges
2clovesgarlic, minced
1(14-ounce)can lower-sodium beef broth
1tablespoonWorcestershire sauce
2teaspoonsdry mustard
1teaspoondried thyme, crushed
¼teaspoonsalt
¼teaspooncayenne pepper
Philly Beef Sandwich
1largeonion, cut into thin wedges
2teaspoonsolive oil
2 cups Shredded Beef Master Recipe (see associated recipe)
⅓cuplower-sodium beef broth
3bottled pepperoncini salad peppers, stems removed and thinly sliced
1teaspoondried oregano, crushed
1teaspoonpaprika
½teaspoonground black pepper
¼teaspooncelery seed
4slicesreduced-fat Monterey Jack cheese
8slicessourdough bread, toasted
2tablespoonslight mayonnaise
DirectionsTo prepare shredded beef: Trim fat from meat. If necessary, cut the roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with the roast. Combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper in a medium bowl. Pour over everything in the cooker.Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours.Remove the meat from the cooker; remove the onions with a slotted spoon, reserving the cooking liquid. Using two forks, shred the meat; discard fat. Skim the fat from liquid. Add the onions to the meat; add enough liquid to the meat to moisten.To prepare sandwiches: In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add 2 cups shredded beef (reserve remaining beef for another use), broth, pepperoncini peppers oregano, paprika, black pepper and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.Make aheadPlace 2-cup portions of the beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: Diabetic Living Magazine
Directions
To prepare shredded beef: Trim fat from meat. If necessary, cut the roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with the roast. Combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper in a medium bowl. Pour over everything in the cooker.Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours.Remove the meat from the cooker; remove the onions with a slotted spoon, reserving the cooking liquid. Using two forks, shred the meat; discard fat. Skim the fat from liquid. Add the onions to the meat; add enough liquid to the meat to moisten.To prepare sandwiches: In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add 2 cups shredded beef (reserve remaining beef for another use), broth, pepperoncini peppers oregano, paprika, black pepper and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.Make aheadPlace 2-cup portions of the beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.
To prepare shredded beef: Trim fat from meat. If necessary, cut the roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with the roast. Combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper in a medium bowl. Pour over everything in the cooker.
Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours.
Remove the meat from the cooker; remove the onions with a slotted spoon, reserving the cooking liquid. Using two forks, shred the meat; discard fat. Skim the fat from liquid. Add the onions to the meat; add enough liquid to the meat to moisten.
To prepare sandwiches: In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add 2 cups shredded beef (reserve remaining beef for another use), broth, pepperoncini peppers oregano, paprika, black pepper and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.
Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.
Make ahead
Place 2-cup portions of the beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)454Calories17gFat37gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
