Tag Archives: shredded beef

Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

Mango-Ginger-Curry-Beef-Roast


Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

Crockpot Shredded Beef Tacos

3 Nov

I will make this short and sweet because I’m just here to share the recipe I used for Crockpot Shredded Beef last week!!  It was so good that I think I will be planning a few more Taco Tuesdays into our future!

Crockpot Shredded Beef Tacos (from Gimme Some Oven)

crockpotbeeftacos2

  • 2 T. olive oil
  • 2 lb. boneless chuck roast
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1 cup beef broth
  • 2 T. tomato paste
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves pressed garlic

Make a rub from chili powder, cumin, and paprika.  Heat 1 T. olive oil in large skillet over medium heat, brown meat on both sides.   Then, place beef in crockpot or slow-cooker.  Add remaining 1 T. olive oil to skillet and add onions.  Cook until soft, then add garlic and stir until fragrant.  Place onion/garlic mixture over the beef in the slow cooker.  Deglaze the pan with beef broth, then whisk in tomato paste and chipotle peppers.  Bring to a boil and then lower to a simmer for about 5 minutes or until the sauce has thickened.  Pour over  the beef and onions in crockpot.  Cook on low for 6 hours, then shred.

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