Slow-Cooked Shredded Beef with Mashed Potatoes, Green Beans, and Buttered Carrots

How to make Slow-Cooked Shredded Beef with Mashed Potatoes, Green Beans, and Buttered Carrots

Step 1: In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned. Transfer to a slow cooker.

Step 2: Add chopped onions, garlic, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper to the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and shreds easily.

Step 3: Once cooked, shred the beef using two forks and let it soak in the juices until ready to serve.

Step 4: While the beef is cooking, boil potatoes until fork-tender (about 15-20 minutes). Drain and mash with butter, milk or cream, salt, and pepper until smooth. Keep warm.

Step 5: Boil green beans in salted water for 3-5 minutes until tender-crisp. Drain and toss with butter if desired.

Step 6: Steam or boil carrots until just tender (about 10-12 minutes). Drain and toss with melted butter and brown sugar if using. Season with a pinch of salt.

Step 7: Plate the shredded beef, mashed potatoes with gravy, green beans, and carrots. Garnish with parsley if desired and serve warm.

Recipe Variations and Possible Substitutions

• Use a pork shoulder instead of beef for a different flavor.
• Try garlic mashed potatoes or horseradish mashed potatoes for a twist.
• Use frozen green beans and carrots for convenience.
• Add a splash of balsamic vinegar or red wine to the slow cooker for richer flavor.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat shredded beef and vegetables in the microwave or in a skillet over medium heat. For mashed potatoes, reheat with a splash of milk to restore creaminess. The beef also freezes well for up to 2 months.