Simple Supper Mondays, Volume 3: Slowcooker Dilled Shredded Beef | Confessions of a Stay-At-Home Mom

February 9, 2009

Simple Supper Mondays, Volume 3: Slowcooker Dilled Shredded Beef

If you haven't noticed already, I'm big on beef roasts.

(note: the above sentence is also a great pick-up line).

My choice roast is the Eye Round of Beef, as it's not as fatty as some of the other roasts, and pretty versatile. They are a little more expensive (anywhere from $12-$20 per roast), but I love that they are often found at grocery stores as "buy one get one free." GREAT time to stock up. An eye round can feed a couple (or even a family) for at least 2 nights, if not more.

A good (and less expensive) substitute is Bottom Round. Some of the cuts include Rump Roast, Chuck Roast, some stores even simply label them "Pot Roast." They are usually several dollars cheaper, and for all the recipes I use (particularly slow-cooker recipes), they work just fine.

This recipe, as prefaced above, is another beef recipe. I usually use Eye Rounds if I have them, but as stated before, any Bottom Round will do. I like this recipe because it is SIMPLE. It involves 4 ingredients, all of which will have you scratching your head and asking, "Really? This will taste good?" I said the same thing when I first heard about this recipe. But I stepped out in faith, tried it out, and now it's a favorite. I will even go as far as calling it a CROWD PLEASER. This is a great recipe for an informal dinner at home with the family, especially on nights where you "grab it and go." I use it a lot when I need to feed a lot of people - I'll just double (or triple!) the recipe in 2 or 3 crockpots, and then combine. Overall, it's tasty - and the leftovers are good too!

Simple Supper Mondays

Slowcooker Shredded Beef

  • 1 Beef Roast (Eye Round preferable, but any Bottom Round, Chuck Roast or Rump Roast will do)
  • 1 jar of Chili Sauce (found near ketchup in the grocery store)
  • 1 Large Jar of WHOLE Kosher Dill Pickles
  • 1-4 cloves of garlic, minced (how many you use is up to your palate. I ofted just use 2ish teaspoons of the jarred minced garlic)

Put Roast into the slowcooker, and top with the chili sauce, pickles and garlic. Set on low for 6-10 hours (adjust for your individual crockpot). You will know the meal is done when beef gets tender and falls apart/shreds easily. At this point, REMOVE the pickles. Shred the beef in the crockpot (or shred on a plate and put back into the crockpot). Let the meat soak up the cooking juices (it will take up most of it).

Serve on kaiser rolls. ENJOY!

(note: This roast is meant to be shredded and served on sandwiches. But, if you want to make it a little more formal, you can shred it or cut into thicker chunks, and let it stand on it's own. Perhaps try serving it over rice).

Let me know how this recipe turns out for you, or if you have any new spins on it! Continue emailing me YOUR recipes to share on the blog as well!

I'll be throwing in more pizazz over the next few weeks - some of you may be tired of beef (although this is hard to believe). Some of you may even be tired of slow-cookers (although that would be sacrilegious and never spoken of on this blog). I have some oven recipes, casserole recipes, chicken and pork recipes. Just hang in there.


  1. Hey Steph!

    That recipe you posted with the pickles sounds wild. I would never think to try such a recipe but now am eager to do so. Thanks.

    Here is a recipe I saw in the paper yesterday that looks so good. Can't wait to try it. It's also a crock pot recipe

    Apricot-Glazed Pork Chops

    1/3 cup reduced sodium soy sauce
    1/2 cup apricot whole-fruit preserves
    2 cloves garlic, finely minced
    3 tablespoons ketchup
    4 (1 in. or thicker) pork-loin chops, preferably bone-in

    Spray crock pot with nonstick oil. In a small bowl, combine soy sauce, apricot preserves, garlic and ketchup. Stir to blend well.

    Brush chops with the sauce, (front and back) and place them at the bottom of crock pot. Pour remaining sauce over chops and cook on low for 6 to 8 hours.

    Note: It is important the chops be at least 1 inch thick.

    Sounds yummy.

  2. Okay, here is a cost saving thing I like. Buy frozen fruit. It's frozen right after being picked so is normally higher in vitamins than fresh. Often I like it just as well although there are times when fresh is the only way to go. Also, did you know you can peel banana's and freeze them? Use the frozen banana's for smoothies, (along with what other frozen fruit you have) or use the frozen banana's for baking. Never throw away old banana's again.:)


Hey! Share a thought or two - I'd love to hear from you! ~ Steph

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