Blue Ribbon Beef Roast

Simple and delicious. The cut of the beef and the slow cooking will lead to a stringy roast that is perfect for shredded BBQ sandwiches, shredded tacos, enchiladas or open-faced hot beef sandwiches. PBR make for a great stock for slow cooking. Beer does an excellent job of tenderizing, breaking down muscle fiber and adds tremendous flavor. This roast will fall apart and virtually shred itself

• Ready In: 7 hrs
• Serves: 4-8

Ingredients

• 3 -5  lbs  chuck roast or 3 -5  lbs  cross  chuck roast
• 1 (16 ounce) can  Pabst Blue Ribbon beer
• 1⁄2 cup water
• 1  small  white onion, chopped
• 4 -6  garlic cloves, minced
• 3  tablespoons fresh ground pepper
• 1⁄2 tablespoon paprika

Directions

1. Brown the roast in a large frying pan.
2. After browning, place in crock pot with onions, garlic, fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
3. Cook times will vary depending on the weight and thickness of the roast. Rotate roast every couple of hours.
4. Roast is ready when the meat easily falls apart.
5. Shred portions of meat in a separate bowl with your favorite BBQ sauce.
6. Pile shredded beef on slightly toasted kaiser.
7. Serve with you favorite BBQ sides.
8. Save leftovers for your other favorite recipes that call for shredded beef.