This recipe uses a combination of marinades and slow cooking methods to transform even the toughest cuts of beef into tender, flavorful dishes.
Ingredients
- 2 pounds beef chuck roast or other tough cut
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 4 cups beef broth
Instructions
- Marinate the beef: In a large bowl, combine the yogurt, lemon juice, olive oil, garlic, salt, and pepper. Add the beef and massage the marinade into the meat. Cover and refrigerate for at least 4 hours or overnight.
- Sear the beef: Remove the beef from the marinade and discard the marinade. Heat a large skillet over medium-high heat. Sear the beef on all sides until browned.
- Slow cook the beef: Transfer the beef to a slow cooker. Add the onion, carrots, celery, bay leaves, and beef broth. Cover and cook on low for 6-8 hours, or until the beef is very tender.
- Shred the beef: Remove the beef from the slow cooker and shred it with two forks.
- Serve: Serve the shredded beef on its own, or use it in sandwiches, tacos, or other dishes.
Tips:
- For extra flavor, add a tablespoon of Worcestershire sauce to the marinade.
- If you don’t have a slow cooker, you can cook the beef in a Dutch oven in the oven at 300°F for 2-3 hours.
- To make the beef even more tender, you can cook it in a pressure cooker for about an hour.
Enjoy your delicious and tender beef!