I Made It – Shredded Beef Filling

I love it when my friends recommend recipes, because I can ask questions. Likewise, when I find a really good recipe I like to share it with you, too. Feel free to ask questions and find out if it will work for your family.

Have you ever come across a recipe that intrigued you just by looking at the ingredient list?

My first introduction to this recipe was when FishMama made it for one of her Freezer Cooking Days. She talked about how many different ways she could use it. That sounded like my kind of recipe. I like when I can work once and have several meals from it.

Then I looked at the recipe. It looked quite easy, but the ingredient list – chili powder and oregano? Really? Chili powder and oregano in the same recipe? I would never have dreamed of putting those together. But, as I recall Boneless Chuck Roasts were cheap that week, the slow cooker was sitting idle and I needed a few more meals ready to use in the freezer, so I decided to give it a try.

Shredded Beef Filling

The Review:

If you’ve been following for a while you know that this recipe shows up periodically in our Menu Plan. I’ve mentioned it a time or two, but it really is worthy of a whole post.

If your man is like mine -- one way to his heart is through his stomach. This is most definitely man pleasing food. When Shredded Beef Filling is cooking in the slow cooker the whole house smells delicious, my husband walks in and says, “Where’s my wife? I want my wife!”

No kidding.

This recipe will get his attention.

It’s absolutely delicious. My kids love it too. The first time I made it, I wasn’t too sure what their reaction would be – they can be picky eaters. But they finished off their small portions and then asked for more.

Typically, when I make it, I use 2 large chuck roasts and we’ll eat part of it unshredded as roast beef on the day I make it. Then, after dinner I shred the rest and portion it into bags, about ¾ pound per bag. I add a bit of the drippings so that it stays moist when I reheat it, and then freeze it.

To reheat it, let it thaw in the fridge overnight and then heat it up in a skillet over medium heat. It stays wonderfully juicy. We’ve eaten it as shredded beef tacos, shredded beef sandwiches – with juice for dipping, and as BBQ beef sandwiches. We’ve even been known to steal a bite or two right out of the serving bowl!  My whole family loves it. I still want to try it in enchiladas and taquitos, but I’m a Mexican food neophyte and I need a recipe before I delve into those untested waters.

We highly recommend Shredded Beef Filling. You can find the recipe here. The next time Chuck Roast is on sale for less than $2.00/lb, go buy yourself some roasts and try this recipe. You won’t regret it.


Visit Tasty Tuesday @  Beauty and Bedlam for more recipe ideas.