Part of my duties as a ranch wife include feeding the crew on crew days – days when the work load exceeds what my husband and I can get done on our own. The biggest crew day of the year is the day we get our spring work done. On that day alone, I typically serve upwards of 60 to 70 people.
My first year as a ranch wife, I started planning for this meal way a head of time. I’m talking in excess of two months in advance. I jotted down a few different ideas, went through several trial runs, and finally settled on this version of Shredded Beef.
Winner, winner, shredded beef dinner!
What’s really great about this mouthwatering meat is that it can easily be adjusted to feed the masses, or just a few. It can be made ahead and frozen until the day you are going to serve it. And, I’ve heard that this Shredded Beef is so good that it requires no use of condiments. Not my words, but I do tend to agree. And then, there’s the fact that the whole process of making it ahead, freezing it, and reheating it later only enhances that already delicious, no-condiments-required flavor!
Moral of the story – you should totally try this historically crowd-pleasing recipe the next time you feed a crowd!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
An entree that is as flavorful as it is versatile!
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 pound Chuck Roast (other roast cuts work well too, Chuck is just what I used)
- Olive oil
- 2 cups beef broth
- 2 cloves garlic, pressed
- Mix dry ingredients together in a small bowl. Sprinkle mixture over roast and massage into meat.
- Heat oil in a Dutch oven over medium-high heat. Once oil is hot, place roast in Dutch oven and sear on all sides. Remove roast and place in a crockpot.
- Reduce heat and pour broth into the Dutch oven, stir and scrape all the drippings from the bottom and sides of the oven. Pour drippings and broth over the roast, press garlic cloves over the roast, and cook on low for 6-8 hours or on high for 3-5 hours.
- Remove from crockpot and shred. Serve on buns topped with BBQ sauce, or in a tortilla with salsa and all the fixings.