Name: Shredded Beef
Ingredients: 3 to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut; into 4 large chunks; 1 medium onion, quartered; 3 whole cloves garlic, peeled; 1 teaspoon salt; 1/2 teaspoon pepper; 3/4 cup water

Shredded Beef

Cooking MethodSlow Cooker

Ingredients

3 to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut
into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water

Instructions

(Makes about 7 1/2 cups shredded beef). In slow cooker, place onion and garlic; top with beef chunks. Sprinkle beef with salt and pepper. Add water, cover and cook on low for 9-9 1/2 hours, or until beef is tender. (It's not necessary to stir during cooking). Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks. Divide shredded beef in half (about 3 3/4 cups per portion). Add 1/4 cup reserved cooking liquid to each.