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Slow Cooker Mesquite Beef


  • 3 lbs boneless chuck roast
  • 1 lb sirloin steak
  • 1 cup LAWRY’S Mesquite Marinade with Lime Juice, divided (I used Giant’s)
  • French rolls
Trim fat from meat. Place meat in large slow cooker. Pour ¾ cupMesquite Marinade over meat. Cover and cook on LOW for 9 to 10 hours. Remove meat to platter and shred with fork. Return meat to slow cooker with juices; add remaining ¼ cup Mesquite Marinade. Serve shredded beef in warmed French rolls.

I was going to be gone for the bulk of the day and a crock pot meal was just the thing. Even better, the hubby didn’t go to work until 2, so he offered to put it together for me. That was perfect for me since I despise touching raw meat and hate trimming the fat even more. He did an excellent job! He even found a chuck roast in the freezer and added some sirloin steak that was buried in there too. That was even more of a bonus, as chuck roast was not on sale this week and 4 pounds likely would have cost us around $20!

I walked into a very aromatic house around 2:30 and couldn’t wait to eat. Around 5:00, I shredded the beef and put it back into the crock pot to finish and threw some fries in the oven. Shortly before the fries were done, I sliced the rolls open and placed them on the bottom oven rack to toast.

The boys were thrilled. Sandwiches for dinner are always a big hit. When Daddy walked in at 6, #4 said “do you like to eat lots of food? Cause we have lots of food for dinner tonight.”

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