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Crockpot Pull-Apart Roast Beef Recipe
This recipe’s results are a moist, flavorful, easy to shred roast beef. Serve traditional style with potatoes, gravy & fixings if you like, or serve on thick crusty bread topped with gravy.
The beef is rich in flavor by taking on flavor from the onions, garlic and green pepper.
Crockpot Pull-Apart Roast Beef Recipe
Ingredients:
1 Beef Roast (cheap cut)
1 Onion (large)
1 Green Bell Pepper (large)
Garlic Cloves (as many as you like–the more the merrier!)
1/2 cup oil
Directions:
- Slice the onions into thick rings (separate), make a bed of onions 3 layers deep at bottom of crockpot. Place a few garlic cloves (cut in half) evenly across the onions.
- Place the roast beef on top.
- Cut the green pepper into thick(ish) strips and with the rest of the onion rings, layer across the top and stuff along the sides of the roast beef. Top with more garlic cloves.
- Cover everything evenly with oil.
- Set the crockpot on high and cook for 6 to 7 hours, until roast is done–it should shred and pull apart easily.
- You can make a nice dark gravy from the juices, strain first then make sure to remove the fat and oil with a gravy separator or whatever method you normally use.
This dish has best results with a small slowcooker that fits the roast nicely with the onions, pepper strips and garlic stuffed around the sides and piled on top.
Tip: You can also make this in a dutch oven, same instructions, just cook on low heat all day.
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1 pkg Lipton onion dry soup mix
2 cans Campbells cream of mushroom soup (don’t use low fat)
1/2 can water or red wine
3-5 lb roast
Optional:
carrots (as many as you like)
Potatoes(cut in half or quarters – as many as you like)
Cook on low in slow cooker all day.
Enjoy the food and the compliments.
Easy company dish.
I made this the other day and it was awesome. It just fell apart. I made gravy from the juices and it was the best I ever made. Thank you for your site I love it!!!:)
If you use a bottom round roast, add 1 cup of beef broth, seasoned with 1 to 2 teaspoons of Italian seasoning and 1/2 to 1 teaspoon of red pepper flakes, you have a great Italian beef sandwich filling. You can dip the cut side of a hero roll into the juice before adding the meat to the sandwich.
Oil? Yeow — fat content is too high for me! Nonetheless, I’m enjoying the options other readers commented with. I think I’ll try those instead…so thanks for getting this started!