Category: Beef

Slow Cooker Roast Beef Po’Boy with Gravy

Juice and delicious flavor drip from this hearty Slow Cooker Roast Beef Po’Boy for comforting satisfaction with homemade beef gravy. The beef creates a steaming scent of roasted deliciousness as you approach the first bite. If feeling bold, just add some mayonnaise with hot sauce to create a filling juicy sandwich that will require a few napkins. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the gravy soaked bread and complete the foodlicious experience. Lips will be smacking as lightly toasted bread crunches from the hungry eaters that have been pacing around the kitchen in anticipation because the gravy fills the room and your mouth with anticipation.

This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Roast Beef Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent sauce and juicy meat make this sandwich a must try. Thanks for visiting and see you again soon.

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Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.

Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute. 

Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.

Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.

Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 

In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste. 

Pour 1-2 cups of gravy over the shredded meat and mix. Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

Serve immediately. Dip the sandwich in the gravy and enjoy!

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Slow Cooker Roast Beef Po’Boy

This slow cooker Roast Beef Po'Boy is slap your mama delicious and is better than anything you will find at a local restaurant, I guarantee it!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Creole
Servings 6
Calories

Equipment

  • Slow Cooker

Ingredients
  

  • 3 lbs chuck roast
  • 4 cups unsalted beef broth
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 tsp cajun seasoning
  • 2 tsp salt
  • 1 tsp pepper
  • 2 large sweet onions sliced
  • 2 bay leaves
  • 8 garlic cloves minced

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 2 tbsp water

Other

  • French bread or Hoagie
  • shredded lettuce
  • sliced tomatoes
  • mayo
  • hot sauce

Instructions
 

  • Pat the chuck roast dry with a paper towel. Season with salt and pepper. Heat the pan/skillet to medium-high. Add 2 tbsp butter, olive oil and wait for it to get hot. Sear the roast chunk for 4-5 minutes per-side. Remove the roast and set aside.
  • Add 2 tbsp butter and wait for it to melt. Add sliced onions and sauté for 10-12 minutes or until caramelized. Add minced garlic and sauté for 1 minute.
  • Place the seared roast in the slow cooker. Add cajun seasoning, caramelized onion, beef broth & bay leaves.
  • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
  • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
  • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
  • Transfer the broth to a pan. Add cornstarch mixture and mix. Turn the heat to medium and let simmer for 10-15 minutes or until thickens to your liking. Season with salt & pepper to taste. Optional- Set the slow cooker to high. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
  • Pour 1-2 cups of gravy over the shredded meat and mix.
  • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
  • Prepare Sandwich – smear a generously amount of mayo on the bread. Add shredded meat, lettuce & tomatoes on top. Place some of the dip in a small serving bowl.

Serve immediately. Dip the sandwich in the gravy and enjoy!

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    Instant Pot Oxtail

    Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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    Clean and pat the oxtails dry.

    Season both sides with salt and pepper.

    Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

    Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

    Add onion, garlic and cook for ~60 seconds or until fragrant.

    Add tomato paste and stir for a few seconds.

    Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

    Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

    Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

    In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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    Instant Pot Oxtail

    Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine American, Asian, Jamaican
    Servings 4
    Calories

    Equipment

    • Pressure Cooker

    Ingredients
      

    • 3 ½ – 4 lbs oxtails
    • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • 1 cup unsalted or low-sodium beef broth/stock
    • 2 tbsp extra virgin olive oil
    • 2 tbsp Worcestershire sauce
    • 2 tbsp tomato paste
    • 2 tsp salt
    • 1 tsp black pepper
    • 5 garlic cloves minced
    • 4 large carrots peeled & cut into 1"
    • 1 sweet onion chopped
    • 4 fresh thyme sprig
    • 3 bay leaves

    Cornstarch Mixture

    • 2 tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
    • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
    • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
    • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
    • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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      No Smoker Homemade Pastrami

      No Smoker Homemade Pastrami is delicious and tender, my family loved it and yours will too. Your heart will beat like a fantastic drum to the rhythm of balanced aromas inviting you to the serving table as your eyes drink in the gentle whispers of this simple to make savory Pastrami sandwich. My family was up to the challenge of this large sandwich, but feel free to tailor your to the size of your appetite. This recipe is basically effortless it just takes place over many days. The time it takes for natural non-preservative flavors to cure into the meat making this pastrami a homemade triumph that your family will absolutely love.

      Watch this video and follow the detailed instructions below to put a hearty satisfying juice dripping homemade Pastrami sandwich on the dinner table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The meat from this recipe is so tender you can cut it with a fork and my mouth is watering just thinking about taking another bite. Leave a comment and let me know if you enjoyed this recipe or if you have any questions, as I love to talk about food. Have a safe rest of your week and see you again soon!

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      Brine

      In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source.

      Add 8 cups ice and let sit at room temperature or until completely cooled & cold. 

      Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it’s submerged in the brine. 

      Crust

      In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool.

      Grind or mash the toasted seasoning until fine/coarse texture.

      Set aside until ready to use.

      Cook 

      Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.

      Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket. 

      Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking sheet. Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours. 

      Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours). 

      Steam

      Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet. Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven. Cook & steam for 30 minutes.

      Remove meat from the oven & let rest for 15 minutes before slicing.

      Slice

      Enjoy as a sandwich or with vegetables.

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      No Smoke Homemade Pastrami

      Tender and delicious No Smoke HomeMade Pastrami is so good. You have never had meat this fresh and juicy from your local deli. It is worth the preliminary activities for what may be the perfect sandwich.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 10 hours
      Steam 30 minutes
      Total Time 11 hours
      Course Main Course
      Cuisine American, Romania
      Servings 8
      Calories

      Ingredients
        

      Brine

      • 5 lbs brisket (flat or point)
      • 4 cups ice more if needed
      • 2 ½ cups water
      • ½ cup Kosher salt
      • ½ cup granulated sugar
      • ½ cup brown sugar
      • 2 tbsp smoke salt
      • 1 tbsp whole peppercorn
      • 4 tsp Prague powder pink curing salt
      • 1 tsp allspice
      • 8 garlic cloves
      • 6 whole cloves
      • 2 bay leaves

      Crust

      • ¼ cup whole peppercorn
      • 3 tbsp coriander seeds
      • 2 tbsp mustard seeds
      • 1 tbsp salt

      Instructions
       

      Brine

      • In a medium size pot: add 2 ½ cups of water and bring it to a boil. Add kosher salt, granulated sugar, brown sugar, Prague powder (pink curing salt) & smoke salt. Stir until everything is fully dissolved. Turn off the heat. Add bay leaves, whole peppercorn, garlic cloves, allspice, whole cloves and mix. Remove the pot from the heat source. Add 8 cups ice and let sit at room temperature or until completely cooled & cold.
      • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
      • Pour the brine mixture into a very big container (with lid) that will fit your brisket. Add the brisket into the container. Make sure that the brisket is submerged into the liquid. Add 1-2 cups of ice if needed to cover the brisket. Cover with lid. Refrigerate for 6 days undisturbed. No need to rotate the brisket, it's submerged in the brine.

      Crust

      • In a non-stick pan or skillet: add smoke salt, whole peppercorn, mustard seeds & coriander seeds. Turn up the heat to medium-high. Toast for 5-8 minutes or until fragrant. Remove the pan from heat source. Let cool. Grind or mash the toasted seasoning until fine/coarse texture. Set aside until ready to use.

      Cook

      • Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later. Remove brisket from the brine. Clean, rinse and pat the brisket dry with paper towel. Coat toasted seasoning all over the brisket.
      • Use a toothpick and poke several holes in the center of the on aluminum foil. Place meat in the middle of the foil (on top of the holes). Wrap the meat with aluminum foil. Place meat on the baking rack & baking sheet.
      • Cook for 5 minutes at 275°F. Turn down the heat to 200°F and cook for 10 hours (2 hours per-lb). Remove the baking sheet from the oven. Let completely cool at room temperature; about 2-3 hours.
      • Do not remove foil from the brisket. Cover and place cool brisket in a clean pan. Refrigerate overnight (8-10 hours).

      Steam

      • Preheat the oven 350°F. Wrap a baking sheet in aluminum foil for easy cleaning later. Place a baking rack on the baking sheet.
      • Remove the meat from the refrigerator and discard the foil. Place the meat on the baking rack. Add hot/boiling water to the baking sheet (filling half way). Place the baking sheet in the middle of the oven.
      • Cook & steam for 30 minutes. Remove meat from the oven & let rest for 15 minutes before slicing.

      Slice & enjoy as a sandwich or with vegetables.

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        Red Wine Pot Roast

        Fork tender Red Wine Pot Roast is absolutely delicious. The aromas are so inviting everyone will know something tasty is in the works. Serve with rice or a bed of fresh mashed potatoes for a complete balanced meal. Salad, vegetables, Texas toast or French bread also make good partners for this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent juices and enjoys this meal to the last bite. 

        Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast. Best served fresh this simple to prepare meal is a must try. Thanks for visiting and see you again soon.

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        Clean and pat the roast dry. Season both sides with salt and pepper.

        Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside. 

        In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes.

        Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot. 

        Return seared beef to the pot. Add red wine and mix. Turn up the heat to high and bring to a simmer. Add thyme, bay leaves & rosemary. Cover the pot with a lid. 

        Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender. Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon.

        Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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        Red Wine Pot Roast

        Tender and juicy Red Wine Pot Roast is savory and delicious.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 3 hours 35 minutes
        Total Time 3 hours 55 minutes
        Course Main Course
        Cuisine American, French
        Servings 8
        Calories

        Ingredients
          

        • 3 ½ – 4 lbs chuck roast
        • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
        • 1 cup unsalted or low-sodium beef broth/stock
        • 3 tbsp all-purpose flour
        • 2 tbsp olive oil
        • 2 tbsp tomato paste
        • 2 tbsp unsalted butter
        • 2 tsp salt
        • 1 tsp black pepper
        • 6 garlic cloves
        • 4 large carrots peeled & cut into 1"
        • 4 celery stem cut into 1"
        • 2 large sweet onions cut chunks
        • 2 sprig rosemary
        • 6-7 sprig thyme
        • 2 bay leaves

        Instructions
         

        • Preheat the oven to 400°F. Clean and pat the roast dry. Season both sides with salt and pepper.
        • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.
        • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes. Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.
        • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add red wine and mix. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
        • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender 
        • Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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          Oven Brisket

          Sweet and savory Oven Brisket is roasted to fork tender readiness with plenty of natural beef flavors for a comforting and delicious main course everyone will enjoy. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week.

          Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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          In a bowl: combine all the dry rub ingredients together and mix.

          Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It’s going to be a very thick coat of the seasoning). Cover and refrigerate for 12 hours or up to 24 hours. 

          Remove the meat from the refrigerator and let sit for 1 hour before cooking. Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.

          Wrap the meat with aluminum foil. Place the meat on the baking sheet. Place the baking sheet in the middle of the oven. Cook for 5 hours (1 hour per-lb).

          In the last hour, remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat (including the liquid). Center the meat on the baking sheet. Cook uncovered for 1 hour. Optional: broil on low for 5-8 minutes for a crust. 

          Remove meat from the oven. Let rest for 30 minutes.

          Slice the meat against the grain.

          Serve & Enjoy!

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          Oven Brisket

          Tender and delicious Oven Brisket is a simple to follow hearty meal with a sweet and savory rub.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 6 hours
          Total Time 6 hours 15 minutes
          Course Main Course
          Cuisine American
          Servings 10
          Calories

          Ingredients
            

          • 6 lbs brisket (flat or point)

          Rub

          • ¼ cup brown sugar
          • ¼ cup smoke paprika
          • 2 tbsp onion powder
          • 2 tbsp garlic powder
          • 2 tbsp mustard powder
          • 2 tbsp salt
          • 2 tbsp ground cumin
          • 1 tbsp black pepper
          • 1 tsp ground cayenne pepper ¼-½ tsp if you don't like it spicy

          Instructions
           

          Marinate

          • In a bowl: combine all the dry rub ingredients together and mix.
          • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It's going to be a very thick coat of the seasoning). Cover and refrigerate for 12 hours or up to 24 hours.

          Cook

          • Remove the meat from the refrigerator and let sit for 1 hour before cooking. Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
          • Wrap the meat with aluminum foil. Place the meat on the baking sheet. Place the baking sheet in the middle of the oven. Cook for 5 hours (1 hour per-lb).
          • In the last hour, remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat (including the liquid). Center the meat on the baking sheet. Cook uncovered for 1 hour. Optional: broil on low for 5-8 minutes for a crust.
          • Remove meat from the oven. Let rest for 30 minutes. Slice the meat against the grain.

          Serve and enjoy!

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            Shredded Beef Enchiladas

            This authentic Enchilada recipe captures the unique traditional Mexican flavors in this simple and easy to follow recipe. The delicious taste that has been made a popular menu item at many Mexican restaurants is created using readily available ingredients. The tender Shredded Beef is a comforting meaty texture that is bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice and cut garden fresh vegetables for a complete balanced meal. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. My family loves this juicy tender Mexican Shredded Beef Enchiladas and believe you will too.

            Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef Enchilada entree ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is the perfect combination of tortilla, meat, cheese, and sauce. Once you try them you will know why enchiladas have become a symbol of a traditional Mexican meal. Best served warm and shared with friends and family for a true eatfoodlicious experience. Thanks for visiting and see you again soon.

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            Shredded Beef

            Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

            Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

            Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

            Easy Enchiladas Sauce

            Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps. Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool. 

            Assemble

            Dip tortillas in the enchilada sauce (make sure both sides are coated). 

            Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down.

            Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside. Preheat the oven to 350°F. In a 9″x13″ baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce. 

            Add 2 cups of Mexican cheese on top of the tortillas.

            Bake for 20 minutes (uncovered) or until the cheese has melted.

            Garnish with cilantro, jalapeños, salsa or tomatoes.

            Serve with refried beans, rice or salad. Enjoy!

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            Shredded Beef Enchiladas

            Shredded Beef Enchiladas are dripping with authentic flavors and natural juices in this easy ready to serve entree everyone will enjoy.
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            Prep Time 20 minutes
            Cook Time 6 hours 20 minutes
            Total Time 6 hours 40 minutes
            Course Main Course
            Cuisine Hispanic, Mexican
            Servings 8
            Calories

            Ingredients
              

            Shredded Beef

            • 3-4 lbs chuck roast
            • ½ cup unsalted or low-sodium beef broth/stock
            • ½ cup tomato puree
            • 3 tbsp lime juice
            • 2 tbsp chili powder
            • 2 tsp onion powder
            • 2 tsp ground cumin
            • 2 tsp garlic powder
            • 1 ½ tsp salt
            • 1 tsp black pepper
            • 1 tsp spanish paprika
            • ½ tsp ground cayenne pepper

            Homemade Easy Enchilada Sauce

            • 4 cups unsalted or low-sodium beef broth/stock
            • ¼ cup oil
            • ¼ cup all-purpose flour
            • ¼ cup tomato puree
            • 3 tbsp chili powder
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp ground cumin
            • 1 tsp salt
            • 1 tsp Mexican oregano
            • 2 tsp white vinegar

            Enchiladas

            • 8 flour or corn tortillas
            • 4 cups (divided) Mexican cheese

            Instructions
             

            Shredded Beef

            • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
            • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. 
            • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

            Easy Enchiladas Sauce

            • Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour.
            • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps.
            • Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.

            Assemble

            • Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside.
            • Preheat the oven to 350°F. In a 9"x13" baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
            • Dip tortillas in the enchilada sauce (make sure both sides are coated). Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down. Add 2 cups of Mexican cheese on top of the tortillas.
            • Bake for 20 minutes (uncovered) or until the cheese has melted.

            Garnish with cilantro, jalapeños, salsa or tomatoes. Serve with refried beans, rice or salad. Enjoy!

              Video

              Notes

              Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
              Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
              Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
              Keyword Authentic shredded beef enchiladas, best shredded beef enchiladas, easy shredded beef enchiladas, instant pot shredded beef enchiladas, mexican shredded beef enchiladas, oven shredded beef enchiladas, Shredded beef enchiladas, slow cooker shredded beef enchiladas, stove top shredded beef enchiladas
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