SLOW COOKED PULLED BEEF IN A CROCK POT

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SLOW COOKED PULLED BEEF IN A CROCK POT

Ingredients:

> 2-2.5 kg beef shoulder roast
> 2 large onions, chopped
> 2 carrots, chopped
> 3 garlic cloves, chopped
> ¼ cup cider vinegar
> 200 ml beef or chicken stock
> 2 tbsp Worcestershire sauce
> ¼ cup red wine
> 2 bay leaves
> 2 dried mushrooms (porcini type)
> Rapeseed oil

Ingredients for the rub:

> 1 tbsp smoked paprika
> 1 tbsp garlic powder
> 1 tbsp ground mustard seeds
> 2 tbsp salt
> 1 tbsp pepper

1 | Rub the meat with the ingredients of the rub and leave in the fridge for 24 hours.

2 | The next day turn on the “BROWN” function of your slow cooker*.

3 | Seer the meat on all side.

4 | Add all of the ingredients.

5 | Change the setting to slow cook and cook on high for 5-6 hours.

6 | Once finished pull the meat apart with 2 forks.

7 | Serve in hamburger buns or in pita bread or with a side of your choice. You can also finish it off on a pan with some rapeseed oil to make it a bit crispy and serve it in tortillas or taco shells as a filling.

 | * If you don’t have a slow cooker, brown the meat on a pan and then transfer to a baking dish, add all of the ingredients, cover and put in an oven preheated to 160C and roast for 6hours.