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Perfect for a winter night-- and no processed packets or cans of condensed soup in this recipe! A hearty but lean hand-trimmed beef shoulder roast spends an afternoon in your slow-cooker (or pressure cooker or dutch oven) with carrots, celery and onions and gets oh so tender. Add potatoes at home if you desire. Your kitchen will smell amazing. Shred up and enjoy. Gluten free. 4-6 size only. Stove, slow-cooker, pressure cooker.
Hands on time: 0 minutes
Cooking time: Slow-cooker 6-8 hrs (low) or 3-4 hrs (high). Pressure Cooker: high pressure for 55 minutes (1.5 hours total)
Thaw in refrigerator.
Empty contents of beef bag into your cooking vessel.
Slow-cooker: Cook on low for 6-8 hours or high for 3-4 hours.
Pressure-Cooker: Cook on high pressure for 60 minutes. Allow to naturally release for 20 minutes then move top knob to vent (carefully as steam will release) and do a quick release.
Beef needs to reach a temperature of 145F. Once cooked, either shred meat using two forks. Serve meat (using tongs to minimize juice) on sliced Le Bus rolls (warming/toasting them in advance is a nice touch). Remove juices (the “au jus”) from the slow cooker and serve on the side for dipping. Provolone cheese or horseradish are often served on the sandwiches. Mashed potatoes & a salad are nice additions.
Contains: Beef, organic gf beef stock, garlic, onion, onion powder, worcestershire sauce (gf), celery seed. Rolls contain: egg, milk, soy, wheat