My family has been cooking this recipe as long as I can remember. But growing up we called it “matted meat” and that name has stuck, disgusting as it is. Matted Meat is a favorite slow cooker recipe – toss a hunk of meat and very few ingredients into your slower cooker and 24 hours later, you have an absurdly delicious, salty, shredded beef. It literally does not get easier. But requires SOME patience, even when your entire house smells like #meat.
24 hours, you say? The cut of meat used for this is fairly tough, so it needs to cook for a long, long time. I usually go with a rump roast or chuck roast depending on what is available. Here’s the deal: no matter your cooking ability (or inability), you pretty much can’t mess this up. If you have a slow cooker, can press 1-2 buttons, and have these super basic ingredients, you are SET.
The key to this recipe is deciding what to serve it with. We love to use potatoes – I prefer to top it over a cheesy, gooey twice baked potato and to add some contrasting flavors with pickled red onions and maybe crispy diced chorizo if I’m feeling extra (which I was for this post). Toss it on nachos, serve it with mashed potatoes, roasted vegetables, or mix the leftovers into a grilled cheese sandwich or quesadilla.
Like a lot of my favorite foods, twice baked potatoes aren’t by any means “cool” in the culinary world, but I will tell you that they are glorious and shall every be so for all time. ALL TIME. Get crazy and make them buffalo twice baked potato, or pimiento cheese twice baked potato, this is a VEHICLE for adding more cheese and deliciousness to something that is already awesome to begin with (mashed potatoes). I just went with a classic cheddar here.
Also, pickled onions. Pickling seems daunting but making a batch of pickled red onions takes all of 5 minutes and is so worth it. I will eat these all week, on salads, in sandwiches, anything I can. Sometimes I put a jalapeno in, but if I have any hope my kid will eat these, I skip it because of the heat. The color is also incredible. Check out the Natural Comfort Kitchen blog for my go-to recipe.
Slow Cooker Shredded Beef
- Rump or chuck roast. For this recipe my chuck roast was about 2.25 lbs
- 1 package of Lipton onion soup mix
- 1 beef bouillon cube
- 1/2 can beer
- 1/2 cup water
Put everything into the slow cooker. You could first cube the roast or just put it in whole and shred it later.
Put the slow cooker on high heat setting for 2 hours, then switch to low for 22 hours.
In the final two hours, shred your beef if needed and then allow to finish cooking in the remaining liquid.
I put the crockpot on in the evening before I want to serve, and then switch it to low heat before I go to bed.