Drip Beef
by JoannW
10 min to prepare, cooks all day, 15 min to shred and serve
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INGREDIENTS
- 3 pounds Chuck Roast
- 2/3 cup Water
- 1 teaspoon Better than Bouillon (Beef)
- 1 teaspoon Oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 1 teaspoon Soy sauce
INSTRUCTIONS
To a cold crockpot, add the chuck roast. Boil water in microwave and stir in bouillon and soy sauce. Pour over the roast. Measure seasonings and sprinkle over roast. Cover and cook on low 8- 10 hours. Test with fork for tenderness to determine if it needs the extra time. I use a knife and kitchen shears to remove the roast in chunks to a cutting board and trim away any fat.. Shred with a fork across the grain. Return the shredded meat to the broth in the pot. This can be ser ved open face on a hoagie roll, on rice, on mashed potatoes or noodles.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (242g) | ||
| Recipe Makes: 6 | ||
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| Calories: 558 | ||
| Calories from Fat: 368 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 40.9g | 54 % | |
| Saturated Fat 16.5g | 82 % | |
| Monounsaturated Fat 17.5g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 149.7mg | 46 % | |
| Sodium 159.9mg | 6 % | |
| Potassium 670.7mg | 18 % | |
| Total Carbohydrate 0.9g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.7g | ||
| Protein 43.8g | 63 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 558
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