Current eMessage > Featured Recipe > July 2016

Featured Recipe

Tender Shredded Beef

• 1 Chuck or Rump Roast (approximately 3 pounds)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Honey Wine Vinegar (Apple cider vinegar can be used)
• 2 Tablespoons Kosher Salt

In a small bowl, whisk together the olive oil and vinegar. Stab the roast 2 or 3 times per side with a sharp knife. Rub the oil mixture all over the meat, massaging it in. Sprinkle with salt and run it all over the meat. Place in a slow cooker for 8 hours on low. Serve immediately with leftover juices from the slow cooker.

Download a printable version


Recipe courtesy of Lori Bayne, MACC’s Customer Master Product Owner. Have a recipe you’d like to share? Send it to Ryan at [email protected].

Return to current eMessage
Jump Start Training

Featured recipe archive

June 2016
Lemon Blueberry Bread

May 2016
Lori’s Chicken and Biscuits

April 2016
Fudge Swirl Cheesecake

March 2016
Peanut Butter Pudding Cookies

February 2016
Vegetable Soup

January 2016
White Cheese Dip

December 2015
Cranberry Pear Salad