Ahhh Kettle Beef, how we love you. This is a recipe that we come to over and over again when we need a hearty, dependable, absolutely delicious meal.
Kettle beef is basically shredded(or cubed) beef in gravy-but taken up a notch. Served over mashed potatoes or rice, it’s a guaranteed comfort food.
It took us a few more tries than normal to figure out our favorite way to make this recipe, but it all paid off. We might even say that we nailed it! 😎
You may have noticed that we don’t include searing the roast as a step in the process. That’s intentional! We tried it both ways and didn’t notice much of a difference so we decided to keep this simple recipe even more simple by skipping that step. But if you would like to do that anyway, go for it! Whatever floats your boat 🙂
Ingredients
2-3lb Chuck Tender roast
Salt and pepper
4 cups beef broth
1 tablespoon minced garlic
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
1/2 cup all purpose flour
1/2 cup water
Instructions
- Add everything except the water and flour to a crockpot.
- Cook on low for eight hours.
- Remove any large pieces of fat and shred the meat. (No need to even remove it from the crockpot!)
- Mix together the flour and water in a small bowl to make a slurry.
- Stir in the slurry then replace the lid and cook for another 5 to 10 minutes to thicken. Enjoy over mashed potatoes or rice!
