Make sandwiches: Top with red onion and mayonnaise mixed with horseradish. Use reserved cooking liquid for dipping.
Mix beef with short pasta, adding more cooking liquid if needed.
Serve with rice or mashed potatoes.
5 star values: 44
4 star values: 81
3 star values: 76
2 star values: 34
1 star values: 8
Martha Stewart Member
Rating: 4 stars
I make beef pot roast and shred it for later fairly often. I usually use center-cut round or eye of round because the fibers are longer. I shred it one fiber at a time. I separate the fiber and discard the connective tissue, silverskin, or fat. It takes a little longer, but after you’re done, you don’t even have to look at it again. I use it for quesadillas, enchiladas, and my favorite—as a topping for spaghetti or similar pasta. For pasta, I just warm it up and crisp it very slightly with decent butter and put it on top of the pasta and tomato sauce. It will keep about 5-7 days in the refrigerator. Chuck is fine, sirloin is fine. I just prefer the long, one touch and done, fibers of a good round roast.