SLOW COOKER FLANK STEAK
Steps:
- Grease a 6 quart crockpot with cooking spray, then pour in olive oil. Set aside.
- In a medium sized bowl, whisk together brown sugar, chili powder, ranch mix, paprika, salt, and cayenne. This is our spice rub.
- Rub a few spoonfuls of the spice rub onto the steak to fully coat it.
- Place steak into the prepared crockpot, then sprinkle on remaining spice rub.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove steak from the crockpot and use a sharp knife to slice it into strips against the grain (this will basically shred your steak, but will prevent it from creating long and stringy pieces).
- Serve as desired - on a bun, in a quesadilla, over mashed potatoes, on top of Mac and cheese, as nachos, etc. with a drizzle of homemade honey mustard sauce, if desired!
Nutrition Facts : ServingSize 1 person, Calories 511 kcal, Carbohydrate 34 g, Protein 49 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 1307 mg, Fiber 2 g, Sugar 27 g
CROCKPOT SHREDDED BEEF BARBECUE
Perfect for a summer cookout or potluck, this shredded beef barbecue recipe is made easily in the crockpot!
Provided by The Chunky Chef
Categories Main Course
Time 8h20m
Number Of Ingredients 21
Steps:
- Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
- Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
- Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.
Nutrition Facts : Calories 473 kcal, Carbohydrate 4 g, Protein 44 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 167 mg, Sodium 637 mg, Sugar 1 g, ServingSize 1 serving
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
INSTANT POT® SHREDDED FLANK STEAK
A great way to make a tough cut of beef flank tender and flavorful using an Instant Pot®. Serve it over crusty buns or mashed potatoes; either way, enjoy!
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
- Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
- Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 11.3 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.3 g, Sodium 830.6 mg, Sugar 1.7 g
SLOW-COOKED FLANK STEAK
My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CROCK POT OR SLOW COOKED FLANK STEAK
Long, slow cooking makes this a melt-in-your-mouth treat.
Provided by Marianne Gillette
Categories 100+ Everyday Cooking Recipes
Time 8h15m
Yield 8
Number Of Ingredients 7
Steps:
- Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
- Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 2.7 g, Cholesterol 69.8 mg, Fat 14.2 g, Fiber 0.6 g, Protein 36.4 g, SaturatedFat 5.9 g, Sodium 99.4 mg, Sugar 1.2 g
CROCK POT SHREDDED BBQ BEEF (FLANK STEAK)
Came up with this receipe on a whim and it was a hit. Never used flank steak in a crock pot before and was not sure how it would come out and after eating this I will use flank steak in the crock pot not only because I enjoyed it but because the hubby really wanted seconds and kept telling me it reminded him of his favorite bbq...
Provided by Patty Cassatt
Categories Steaks and Chops
Time 8h15m
Number Of Ingredients 5
Steps:
- 1. pour water into crock pot add bbq sauce and stir to blend
- 2. rough chop onions into nice pieces..they will shrink during the cooking process (I used 3 large..next time i might add 1 more we love onions) add onions to mixture in crock pot
- 3. chop 3 fresh cloves of garlic or use 3 table spoons of pre chopped garlic and add to crockpot
- 4. add your flank steak to the pot and make sure the steak is covered by the bbq sauce/water mixture (you can add alittle more water if needed)
- 5. cook for 8 hrs on low stir..this will help the flank steak shred
- 6. I served ours over mashed potatoes and served with fresh green beans..for left overs I toasted some onion rolls with a little butter in the oven and made shredded bbq beef sandwiches
CROCK POT BARBECUE STEAK
Make and share this Crock Pot Barbecue Steak recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the beef on a diagonal, across the grain into slices 1" wide and place in the crock pot.
- In a small bowl, combine the remaining ingredients.
- Pour over the meat, and mix.
- Cover and cook on Low for 3 to 5 hours.
SLOW-COOKER MONGOLIAN BEEF
This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
MONGOLIAN BEEF FROM THE SLOW COOKER
Quick and easy freezer slow cooker meal.
Provided by Stephanie Patterson
Categories World Cuisine Recipes Asian
Time P1DT2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Put bag of marinating beef in the freezer until the day before you wish to prepare it.
- Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
- Empty bag into the crock of a slow cooker.
- Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 36.3 g, Cholesterol 35.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 1856.7 mg, Sugar 27.9 g
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