Big Beef Roast

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a slow-cooker:.
  • Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
  • Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
  • Pour broth around the roast, taking care not to pour it over the spiced roast.
  • Peel and thinly slice onion.
  • Separate slices into rings and add to the pot.
  • Cover the slow cooker and cook on low 8 to 10 hours.
  • Working carefully, use 2 forks to shred the beef.
  • Stir the shredded beef well to mix it with the liquid in the pot.
  • In a conventional oven:.
  • {rejeat pvem tp 350 degrees.
  • Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
  • Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
  • Pour broth around the roast, taking care not to pour it over the spiced roast.
  • Peel and thinly slice the onion.
  • Separate the slices into rings and add them to the pot.
  • Cover roast with aluminum foil.
  • Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
  • You may baste the meat several times, if desired.
  • Remove the beef to a plate or shallow bowl.
  • Working carefully, use 2 forks to shred the beef.
  • Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.
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