a fifo wife {fifo life: whats for dinner: Pulled Braised beef and onions}

I am having a love affair with my slow cooker this swing. I throw everything in the slow cooker, take the boys out and I walk back into the house feeling like I have my crap together because I have not only taken the boys out spent time with them then come home and dinner is cooked. I’m going back to the simple things dinner has become so much of a drama of late so it’s now simple stuff although be warned the flavour of this recipe is far from simple..its gooey,rich and sticky..but the cooking is simple so we are half way there.

And I know that I have posted a “pulled pork’ recipe before but this one is beef and was just a little tasty..although very strong in flavour and I think would it be perfect for ribs? I used half a rump roast that was rolling around at the bottom of the freezer and it worked perfect. There is no story with this one though..it literally cooked over the course of two days as I cooked it Sunday the day we went waterfall hunting and used it Monday night served with potato and zucchini mash instead of rolls.

I then used the leftovers in a meat pie using some mince also rolling around the bottom of the freezer and used the gravy I had made when deglazing the pan..that meat pie was apparently inspiring. Then as a toasted sandwich with some strong cheddar cheese…my mouth is watering at the thought of what was.

Anyway enough it was simple and tasty the most important thing.

Pulled Braised Beef and Onions

What you will need:

canola or olive oil, for cooking
1 eye of round or top round beef roast
2 onions, halved and thinly sliced
1 1/2 cups beef stock
1 1/2 cups barbecue sauce
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar

2 Tbsp. maple syrup (optional)

2 Tbsp. of grainy mustard
a few cloves of garlic, crushed

How to:

In a heavy pan, heat a drizzle of oil over medium-high heat and brown the roast on all sides. Meanwhile, toss everything else together in a slow cooker;  top with the browned meat.

(If you think of it deglaze the pan and make a gravy for later during the week for steak or meat pie?)

Cover and cook on low (in the slow cooker) for 6-8 hours.

Using two forks, pull the meat apart in the sauce and serve on soft buns. Serves about 10 (depending on the size of your roast).

xx Deb