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Slow Cooker Pulled Beef with Cheesy Mashed Potatoes
8 h 20 minServes 6Nutri-Score C€€
C
8 h 20 min
8 h 20 minSlow Cooker Pulled Beef with Cheesy Mashed Potatoes
what you need
Ingredients
beef chuck roast (cut into large chunks)Meat1.5 kg
onion (sliced)Produce2 pieces
garlic (minced)Produce4 pieces
beef stockPantry400 ml
tomato paste (tablespoons)Pantry2 pieces- Worcestershire saucePantry30 ml
smoked paprikaSpices10 g- brown sugarPantry15 g
olive oilPantry30 ml
saltSpices10 g
black pepper (ground)Spices3 g
potatoes (peeled and quartered)Produce1.2 kg
butterDairy80 g
milk (warm)Dairy150 ml
cheddar cheese (grated)Dairy150 g
per serving
Nutrition
526kcal
- Carbs
- 22 g
- Proteins
- 44 g
- Fat
- 29 g
what you’ll use
Tools
Slow cooker
Frying pan- Stockpot
- Potato masher
Colander
Tongs
step by step
Method
- Step 1
Sear the beef
- Season the beef chunks with salt and black pepper.
- Heat the olive oil in a frying pan and sear the beef on all sides until browned.
- Step 2
Build the slow cooker base
- Add the sliced onion and minced garlic to the slow cooker.
- Stir in the tomato paste, Worcestershire sauce, smoked paprika and brown sugar.
- Pour in the beef stock and place the seared beef on top.
- Step 3
Slow cook the beef
- Cover and cook on low until the beef is very tender and shreds easily.
- Shred the beef with two forks and mix it back into the cooking juices.
- Step 4
Cook the potatoes
- Place the potatoes in a stockpot, cover with cold salted water and bring to a boil.
- Cook until fork tender, then drain well.
- Step 5
Make the cheesy mash
- Mash the potatoes with the butter and warm milk until smooth.
- Fold in the grated cheddar cheese and season with salt and pepper.
- Step 6
Serve
- Spoon the pulled beef and its juices over the cheesy mashed potatoes.