Categories: beef, slow cooker

Ingredients

• 3 to 3-1/2 pound boneless beef chuck pot roast
• 2 large onions
• 2 cloves garlic
• 14-ounce can beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker.

2. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1 beef broth and spices. Pour over beef in cooker.

3. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

4. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten.

5. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

6. Makes 6 cups.

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