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Heavenly Beef – adapted by "Jamie"
1 eye of round roast, any weight
1 to 1 1/2 cups White Zinfandel
1 to 1/2 cups water
1/2 onion, chopped
1/2 cup Worcestershire Sauce
Seasoned salt, garlic powder and black pepper to taste
Place liquid ingredients and spices into a slow cooker (crock-pot). Add beef tenderizer if you like--it's not really needed. Cook using medium setting for 8-12 hrs or until tender. It depends on your crock-pot. Remove meat from liquid and flake or shred with a fork.
6 oz tomato paste (no sugar added)
1 Tbsp. Liquid Smoke
3/4 cup of liquid that roast was cooked in
1 Tbsp. dried onion
1/4 cup brown Sugar Twin or Splenda (or 6 packets sweetener)
1/2 stick butter
2 Tbsp. Worcestershire sauce
Place butter in saucepan and melt. Add rest of ingredients and simmer for 10 minutes or so. Add a few drops of Tabasco for a hotter taste. Add seasoning if you wish, like seasoned salt and pepper.
Place shredded beef in skillet with other half of butter stick and fry until slightly crispy brown (don't burn it). Add 3 or 4 Tbsp. of the Sauce and brown a little more.
I've used this recipe on shoulder roast, or thick shoulder steak, brisket, rump roast cut into slabs.... any sort of pot roast meat.
While it was intended as a shredded beef recipe, we prefer to barbecue
the meat briefly with the sauce after the pot-cooking part. We found shredding
it too saucy for our tastes. The original recipe called for eye round roast,
which seemed a little bit of an expensive cut, considering that cheaper
cuts would tenderize during cooking. I also use blush wine in a box (my
generic cooking wine) instead of the Zinfandel. Once I tried a cheap burgundy,
but that made it too acidic-tasting. I don't own a crock pot anymore, so
I just use a soup pot on the stove for 1 to 3 hours, depending on the thickness
of meat I'm using (take it out slightly before tender, too tender falls
apart on the grill).