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Old 11-18-2013, 08:19 PM   #16
Knows what a fatty is.
Join Date: 01-19-12
Location: Baltimore, MD

Originally Posted by Timmy Mac View Post
Looks awesome!! Mind sharing the recipe? Never had this before.
Sure. Never mind sharing a recipe.

(Measurements are approximate)
- 3.5lb Chuck
- Mushrooms
- Onion
- 2 Cans of Cream of Mushroom
- Beef Broth
- Fresh Thyme
- Worcestershire
- Garlic Powder
- Cracked Black Pepper
1) Liberally coat the chuck with a layer of Garlic Powder & Black Pepper. (Since there is a lot of salt in the cream of mushroom, Worcestershire, and broth do not add salt to the chuck. I know this seems like a sin, but I have made this dish a lot and adding salt to the chuck results in an overpowering saltiness.)

2) Throw it on at 325 for approximately 3 hours. and then remove and add it to a pan filled with sliced onions, mushroom, ~1/2 can of beef broth, tablespoon of Worcestershire, fresh thyme, and the cream of mushroom.
(I usually make a bed of the onion/mushroom and then put the rest of the ingredients around the chuck)

3) Throw it back on at 325 and cook for another 2 hours. At this point you want to pull and check to see if it is ready to shred, if it isn't then put it back on until done.

4) Shred and then add it back to the pan.

5) Cook for another 30 minutes to let the beef soak in the goodness.

6) Add this to your favorite pasta mixed with some spinach (and/or peas) and have yourself a feast.
dsing26 is offline   Reply With Quote

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