Description
A comforting, slow-cooked beef shoulder that shreds effortlessly, served with creamy orzo pasta infused with roasted garlic and beef juices.
Ingredients
Scale
- 3 lbs beef shoulder, cut into large chunks
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- 1 cup uncooked orzo pasta
- Salt and black pepper to taste
- 2 tablespoons butter (for toasting orzo)
Instructions
- Season beef shoulder generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear beef on all sides until browned. Remove beef from pan.
- In the same skillet, sauté minced garlic for 1 minute until fragrant. Pour garlic and pan drippings into the slow cooker.
- Add the seared beef to the slow cooker. Pour in beef broth, Worcestershire sauce, and fresh thyme.
- Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender enough to shred.
- While beef finishes, toast orzo in butter in a pan for 2 minutes, then boil in salted water until al dente.
- Drain the orzo and stir it into the slow cooker with the beef and juices.
- Simmer on low for another 15-20 minutes to allow the pasta to absorb the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American