Shredded Beef Master Recipe(Oamc Friendly)

A master recipe for shredded beef using your crockpot. Adapted from BH&G magazine. Enjoy! This can be frozen too!

• Ready In: 6 hrs 15 mins
• Yields: 6 cups

Ingredients

• 3 1⁄2 lbs boneless beef chuck roast
• 2  large onions, cut in thin wedges
• 2  garlic cloves, minced
• 1 (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, ground

Directions

1. Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker.
2. Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef.
3. In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker.
4. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
5. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices.
6. Add onion to beef, adding enough juices to beef to moisten.
7. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
8. Makes 6 cups.