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Mummy Expert: Emma

Slow Cook Shredded Beef


See my Honey Mustard Bread Rolls that can accompany this dish.

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Rate this recipe 3/5 (23 Votes)


  • 1kg beef roasting joint
  • 2 crushed garlic cloves
  • 2 tbsp tomato puree
  • 2 tbsp Bovril
  • 1 tbspn Maille wholegrain mustard
  • 2 tbsp brown sugar
  • A dash of black pepper
  • 1 Knorr Beef Stock Pot
  • 2 tbsp hot water


servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 540mins
Cost Average budget


Step 1

Put the whole joint of beed into the slow-cooker.

Mix all the remaining ingredients; garlic, tomato, Bovril, mustard, brown sugar, black pepper, beef stock and hot water, in a large bowl.

Pour the mix over the beef.

Step 2

Cover the pot and cook for about 7 - 9 hours, on a low setting.

To serve, take out joint and shred it into pieces using two forks.

Step 3

Then put the meat back into the slow-cooker pot and mix it up with all the lovely juices.


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