Pulled beef on a bun makes the perfect pre-game snack, whether you’re having friends over to watch the game or tailgating. This recipe can be prepared up to two days in advance, may be served at room temperature and is easily transported. Serve with plain kettle chips to add a little crunch in between bites.
3 lb (1.5 kg) boneless Ontario beef blade roast
2 tbsp (30 mL) vegetable oil
1 chopped onion
1 celery stalk, chopped
2 cubanelle peppers, chopped
1 tsp (5 mL) each coarse salt, pepper and oregano
1 – 19 oz (796 mL) can diced tomatoes
1 cup (250 mL) beef broth
Rub beef with half of the oil. Heat a large Dutch oven over medium-high heat. Brown beef on all sides. Remove and set aside for later use.
Pour remaining oil into same pan. Add onion, celery and peppers and cook, stirring often, until onions are translucent and starting to brown, about 5 minutes. Stir in salt, pepper, oregano, tomatoes and beef broth. Add beef back into the pan with any accumulated juices, nestling it in the sauce so that it is completely submerged (add more broth if necessary). Bring to boil.
Cover and transfer to a 325°F (150°C) oven and cook, turning beef occasionally, until fork tender, about 2-1/2 hours. Let cool slightly and break up pieces of beef with a fork, discarding any fat bits.
Serve warm over rice, in a bun or in warmed tortillas.
Makes 10 servings.
Per Serving: about 410 cal, 44g pro, 23g total fat (8g sat fat), 5g carb, 1g fibre, 145mg chol, 760mg sodium. %RDI: iron 30%, calcium 2%, vit A 8%, vit C 45%.