March 22, 2020

Pulled Beef

By Ange's Table

Oh Sunday.  How I love and loathe thee.  Don’t ever end, and become a Monday.  

Because I work in the health care industry, I am considered an essential worker.  I will be in my office, along with my co workers, hoping that we do not get exposed to this horrible virus.  Today, I will take for me, a moment to clear my mind, and prepare for the week ahead.  It is very stressful thinking I could potentially bring something with dire consequence home to my family. 

I take Sunday as my day of rest.  Literally.  I will make breakfast and dinner.  I do not consider doing either of those things work.  But otherwise, I will be in my pj’s, chillin.  

What do you do on Sundays?  Do you take a day of rest?  

While I am resting, I’ll have this beef in my slow cooker.  See you in a few hours you delicious beef.

Until we meet again, I will be resting, and recharging for the coming week.

Please everyone, keep to the mandates.  Stay home unless it is imperative that you leave your safe space.  Wear a mask if you have one available.  Wash your hands, and immediately change your clothes and shower when you return home.

Make a bed with your onion and garlic
Season your meat well, and pour the beer on the side of the pot
Make sure your mulitcooker is set to venting for slow cooking
Hello beautiful beef
Mash the onion and garlic into the sauce. Adjust your seasonings
After resting, shred beef
Return shredded beef to reseasoned sauce
Enjoy some delicious beef

Pulled Beef

  • 1 2lb london broil
  • 1/2 large onion, cut in chunks
  • 3 large cloves garlic, cut in big pieces
  • 1 bottle gluten free beer
  • 2 Tbsp BBQ rub
  • 1 1/2 tsp Seasoned Salt Mix
  • 1 tsp oregano, dried

Place sliced onion and garlic in bottom of slow cooker bowl.  

Use enough BBQ rub to cover every part of the surface of your meat.  Place onto onion and garlic bed.

Add in 3/4 tsp salt and 1/2 tsp oregano to meat.  Pour beer into bowl, being careful to not pour over meat and wash away seasonings.  

Place lid on slow cooker.  If using a multi-cooker, make sure your vent is in the “venting” position.  

Cook low 7-8 hours, or high 4-5 hours.  

When the meat is done, remove and let rest on a cutting board, covered.

Turn multi-cooker to “saute” function and bring juice to a boil.  Mash in onion and garlic, add in addition 1/2 tsp oregano and 1 tsp rub.  

Shred meat, add back to reseasoned juice.  

Mix well and serve. 

Do you take time in the week to re-charge?  Using the slow cooker allows me to still serve my family a delicious meal, and get in the rest my body needs.

How did your beef turn out?  Leave a comment below, or connect with me on Instagram @Anges_Table