Recipes

Pulled Beef (again) and Smooshed Potatoes

3/28/2026

This week on In The Kitchen With Mary Mac, we're solving the problems of what to do with a tough cut of beef and smallish potatoes. Enjoy!

2-3 lbs beef – use an inexpensive cut like an English Roast or round steaks, whatever is on sale
2 Tbs Montreal Steak Seasoning
1-2 c beef broth, depending upon how much juice you’d like for the finished product (bouillon dissolved in water works fine)
2 Tbs Worcestershire Sauce
2 tsp granulated or powdered onion
1 tsp granulated or powdered garlic
½ tsp kosher salt
¼ tsp black pepper
Hard rolls and provolone cheese for serving

Cut beef into several smaller pieces. Remove excess fat and any gristle. Place into the slow cooker
Pour beef broth into the slow cooker, add the Worcestershire sauce, and sprinkle the seasonings over all
Set to cook on low for 8-10 hours or high for 6-8 hours.
The beef is done when it falls apart easily. Remove beef to a platter, leaving the juice in the slow cooker. Let cool so you can handle it
Remove any leftover fat and shred with a fork. Once shredded, return to the pot and press down to cover the meat with broth. Your pulled beef is ready to serve and can sit at low or the keep warm setting until ready to serve
To serve: Make sandwiches using a hard roll or a sausage bun, top with provolone, broil for a minute if desired. You can serve the broth in small bowls for dipping if desired. This beef is also good in soft taco shells or wraps
This can be made a day ahead, or made ahead and frozen for later use

Clean your potatoes really well, removing any bad spots
Cook: I prefer mine baked, but you can also boil them
- To boil- prick the skin of each potato with a sharp knife. Cover with cold water in a pot. Bring to a boil and boil for about 10 minutes or until cooked. Drain and cool
- To bake – place potatoes on foil, prick each with a sharp knife, sprinkle with salt, wrap securely and bake at 350°F for an hour. Cool in foil
- Fast bake – prick each potato with a sharp knife, place on a microwave safe plate and microwave for 2 minutes. Place hot potatoes on foil, sprinkle with salt, wrap securely and bake at 350°F for 30 minutes. Cool in foil
When potatoes are cool enough to handle, heat a large frying pan or griddle to medium heat
On a cookie sheet sprinkled with olive oil, salt and pepper, carefully smoosh each potato using a pint jar with a concave bottom or a heaving drinking glass with a concave bottom. Press slowly with steady pressure until the potato is about ½ inch thick
Drizzle some olive oil in your heating pan, sprinkle with salt and pepper. When the oil is hot, carefully add the smooshed potatoes one at a time, a small spatula helps here
Fry until crisp, then flip and fry the other side until crisp
Serve with pulled beef sandwiches and a variety of dipping sauces. We like sour cream, ranch dressing mixed with a bit of Red Hot, mayonnaise, or whatever you like
Enjoy!