Shredded Beef or Pot of Rags

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This "ible" will attempt to show how to turn an inexpensive cut of beef into a tender and juicey delight for the palate. We call it Pot of Rags because thats kind of what it looks like. Its a cross between roast beef a cheesesteak and an italian beef sandwich but can also be served over rice or pasta

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Step 1: The Line Up

The list of ingredients is fairly simple, your going to need
 A chunk of beef, Im using about 3lbs of bottom round roast
 a couple of onions
 a green bell pepper, 2 or 3 if they are small
 OPTIONAL 2-3 jalapeno peppers or processed peppers
 cooking oil
 italian dressing
 steak sauce
 worcheshire sauce

  Tools you'll need
 A sharp knife
 a frying pan
 a crock pot
 OPTIONAL  cooking tongs

Step 2: Prepping the Beast

 If there's a large amount of fat on the meat you may want to trim some of it off, go easy though because fat is flavor!  Render the fat down in the frying pan while your doing the next 2 steps

 slice the meat into 2-4 chunks that will fit in your crock pot

  Salt and pepper the chunks heavily

  Remove the remaining bits left from rendering the fat (these make great dog treats) turn the heat to med high and place the meat chunks in the pan, fat side down to start. Let it sizzle 3-4 minutes until brown then rotate the chunks, we want to brown all the sides

Step 3: The Veggies

slice up your onions and peppers, place in the crock pot and add 1/2 cup of italian salad dressing, set the pot on high

Step 4: In the Pot

 Once your meat chunks are nicely browned, fit them into the crock pot on top of the peppers and onions, deglaze your frying pan with a  1/4 cup of water (or wine if you have some) add a 1/4cup of steak sauce and a couple splashes of worcheshire sauce, mix well and pour over the meat. Lower the heat on the crock pot to low and place the lid on... walk away for 10-12 hrs

Step 5: Almost Done

This step can probably be done after 5 or 6 hrs but I let it go overnight. Carefully get the meat out of the crock pot, its going to fall apart so you may want to use tongs, use a couple of forks to shredd the meat and then return it to the crock pot. You can eat it now or cook on low for a couple of hours to reduce the gravy

Step 6: The Reward

 I like this on a hard roll with cheese or in a soft taco wrap, its also great over rice or pasta or let it cool and serve in a salad

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    11 Discussions


    8 years ago on Step 6

    Definitely gonna try this one. Except I don't have a crock pot. I'll have to pick one up.


    9 years ago on Introduction

    I've got this in the slow cooker now so it will be ready for lunch tomorrow!  I'll let you all know how it turns out.  I can tell you right now that all I have heard from the roommates is how delicious it smells delicious in the house.

    4 replies

    Reply 9 years ago on Introduction

    This turned out great.  At first I was concerned it was a little dry, but shredding it and putting it back into the slow cooker fixed that.  I made a sandwich and dipped it into the gravy.  It was delicious, especially with a slice of cheese on top. 


    Reply 9 years ago on Introduction

    Glad you liked it, your roomies are right... the aroma can drive your tastebuds crazy ! Let me know what other ways you use it, Ive gotten partial to the salad and bleu cheese dressing... maybe its the bleu cheese because I used it on a shredded beef wrap and it was KILLER !  But then Im a tad odd when it comes to food combos


    Reply 9 years ago on Introduction

    Well, how's this...I had it for breakfast today!  I scrambled some eggs, and put some of the shredded beef on top.  Ate it all with a couple pieces of toast, pretty tasty if you ask me!


    Reply 9 years ago on Introduction

     The eggs do sound good, If I had some of this while making up eggs I may have tried it but I haven't so.... now I have another idea for next time!  Glad you enjoyed !

    Doctor What

    9 years ago on Introduction

     That looks absolutely delicious.  My stepdad does something similar to this, but it always turns out tasting like crap.  I'll have to cook instead!


    9 years ago on Introduction

    I've more often heard this called Ropas Viejas (old clothes).  It's Cuban, I believe.

    Italian dressing!!! Yummy!  I'll have to give this version a try!

    I've never bothered to brown my meat.  Once it's shredded the browning-or-not won't show anyway.

    We don't find any need to add salt (to this or any of our food, and we have cardiovascular problems on both sides of our family so this is important for us).  We do, though add more Worcestershire sauce which, surprisingly, is not high in sodium.  It adds enough flavor that we don't miss the salt.

    1 reply

    Reply 9 years ago on Introduction

     Thank you for the comment. Your right , you don't have to brown the meat first, you don't really need to salt and pepper the meat either. Like many recipes this one is easy to adapt to your own particuler tastes or circumstances, it was after all adapted from another recipe.  I like the brown bits thru the mix, thats one reason why I cut the meat into chunks first. A friend uses a package of onion soup mix when she makes her version and another friend uses crushed tomatos, celery and carrots.
     I'm fortunate that despite the cardio problems in my family I don't have either high blood pressure or high cholestrol but I still usually take it easy on the salt, in this case however, I like the crust the salt and pepper helps create