Two-Way Shredded Beef Crockpot

Ingredients

• 1 boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks (3 3 1/2 lbs.)
• 1 medium onion, quartered
• 3 whole cloves garlic, peeled
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup water

Instructions

In slow cooker, place onion and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on LOW 9 to 9 1/2 hours or until beef is tender. (No stirring is necessary 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 two forks.

Divide shredded beef in half (approx. 3 3/4 cups per portion); add 1/4 cup reserved cooking liquid to each. Use each portion in any recipe calling for shredded beef within 3-4 days, or freeze for future use.

Suggestions

For a great idea for shredded beef, try our Tex-Mex Beef Wraps with Tomato-Corn Salsa