How to make cowboy shredded beef in a slow cooker

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There's nothing at all wrong with a classic pot roast, simply prepared with traditional veggies and a basic yummy sauce. That being said, there is something extraordinarily right about a pot roast prepared in all of its splendor, with incredibly surprising, yet utterly delectable flavors that have the ability to elevate your dinner to a whole new level! This is most certainly the case with this incredible recipe for slow cooker cowboy beef, which renders you an amazing pot roast dinner packed with the insatiable flavors of chili con carne, all from the comfort of your very own slow cooker!
This recipe is also incredibly juicy, as the pot roast is first patted down with flour and quickly seared in a hot pan prior to cooking. This allows for it to retain its incredible natural juices as it cooks down, leaving you with the most delicious, fork-tender beef that you've ever tasted! The beauty of this recipe is also that it can be easily adapted depending on your chili-preferences. A finely diced jalapeno, for example, is a brilliant addition if you're cooking this up for spice-lovers, while grated cheddar cheese can be sprinkled on as a final touch if you prefer your chili with a bit of dairy in the mix!
cowboy beef
20 minutes
6 hours
6 hours + 20 minutes
4lb (1.8kg) bone-in beef pot roast
2 small white onions, sliced
4 cloves garlic, peeled and crushed
2 carrots, diced
2 ribs of celery, diced
1 tablespoon tomato paste
2 ¼ cups (530g) chicken stock
14oz (396g) can sweetcorn, drained
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
4 tablespoons flour
Heat the olive oil in a large frying pan over high heat. While the oil is heating up, take the pot roast and place it in 3 tablespoons of flour, coating it lightly on all sides. Once the pan is hot, sear the pot roast on all sides until well-colored.
Remove the beef from the skillet and place it into the bottom of the slow cooker. Reduce the heat on the frying pan to medium. Place the onions and garlic into the frying pan and sprinkle in the paprika, cumin, chili powder, garlic powder and oregano until the onions are translucent and the spices are aromatic. Quickly stir in the tomato paste until combined and then tip the onions into the slow cooker.
Place the carrots and celery over the onions and pour in the chicken stock, taking care to distribute the liquid evenly.
Pour in the corn and the final tablespoon of flour and stir well until there are no lumps. Cover and cook on low for 6 hours.
Once cooked, remove the beef from the slow cooker and, using two forks, shred the beef until it resembles pulled pork. Once shredded, return it to the cooking juices and serve.
Pro tip: For even more protein in this loaded feast, feel free to add in one can of drained kidney beans along with the corn!
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