Beef and Hominy-Slow Cooker. This easy slow cooker dish turns cheap tough beef into soft, yummy shreds mixed with big, soft hominy in tasty broth. It’s a cozy family meal from tough times that feeds a crowd cheaply. Just 3 main items—set it and forget it for hours of slow magic. Perfect for busy days!
cooker 3-ingredient hard times beef and hominy when money was short but she had to feed lots of people. She’d grab the cheapest tough roast, pop it in the slow cooker with stuff from the pantry, and let it cook all day. At dinner, that one piece of meat became a big pot of soft pulled beef and fat hominy bits that drank up the yummy juice. It’s super easy, like old family cooking, and feels like a big warm hug in every bite.
Serve the beef and hominy in big bowls with lots of juice on top. It’s great with hot cornbread, fluffy biscuits, or thick buttered toast to sop up the shiny broth. Add simple greens like a fresh salad, steamed beans, or cooked cabbage for a crisp side. To make more, put it over rice or mashed potatoes, or top with cheese bits and chopped onions for extra zing.
Ingredients
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2 1/2 to 3 pounds cheap beef roast (like chuck, arm, or bottom round)
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2 (25-ounce) cans hominy, drained and rinsed
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4 cups beef broth (or water with 2 beef bouillon cubes)
Beef and Hominy: Directions
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Cut off any super thick or tough fat from the beef roast outside. Don’t make it perfect—some fat keeps the meat juicy and tasty.
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Put the whole roast in the bottom of a big slow cooker (5–6 quarts is good). If it’s too big or funny-shaped, chop into 2–3 large pieces to fit flat.
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Pour beef broth (or water and cubes) around the meat. Liquid should go halfway up the sides. It’s fine if some meat sticks out—it shrinks later.
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Put the lid on and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until meat is super soft and pulls apart with forks. LOW makes it extra shreddy.
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Use two forks to pull the beef into small bites right in the cooker. Mix shreds into the shiny juice so all pieces get wet.
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Add drained hominy. Stir softly to blend the yellow kernels with brown beef and soft bits.
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Cover and cook on LOW another 45–60 minutes, or HIGH for 30 minutes, until hominy is warm and plump but not mushy.
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Taste it. Add a tiny bit of salt or pepper only if needed—broth can be salty already.
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Stir once more, then scoop into bowls with lots of juice. Serve hot!