Slow Cooker Shredded Beef
INGREDIENTS:
1 3-4lb FFF Chuck Roast
1 Can Crushed Tomatoes
1 Cup Beef/Vegetable Stock
2 Quartered Onions
4 Cloves Garlic
Olive Oil
2 Tablespoons Salt
2 Tablespoons Pepper
1 Tablespoon Parsley
DIRECTIONS:
1. Defrost the roast and set your slow cooker to low.
2. Stab your roast a few times with your knife, then cover in a bowl with the crushed tomatoes for at least an hour. (This helps tenderize the meat and gives it some nice extra flavor!).
3. Remove the roast from the tomatoes, then cover with Olive Oil and spread your spices all over the meat.
4. To the slow cooker, add the stock and half the quartered onions and garlic cloves, then the meat, then the rest of the onions and garlic.
5. Cover and cook on low for 8-10 hours. After 8 hours, test the roast to see if it shreds. If it doesn't, leave in the slow cooker for another hour or two.
6. Once it is ready, turn off the slow cooker and let it rest for about an hour. Then shred up the meat and enjoy!
1 3-4lb FFF Chuck Roast
1 Can Crushed Tomatoes
1 Cup Beef/Vegetable Stock
2 Quartered Onions
4 Cloves Garlic
Olive Oil
2 Tablespoons Salt
2 Tablespoons Pepper
1 Tablespoon Parsley
DIRECTIONS:
1. Defrost the roast and set your slow cooker to low.
2. Stab your roast a few times with your knife, then cover in a bowl with the crushed tomatoes for at least an hour. (This helps tenderize the meat and gives it some nice extra flavor!).
3. Remove the roast from the tomatoes, then cover with Olive Oil and spread your spices all over the meat.
4. To the slow cooker, add the stock and half the quartered onions and garlic cloves, then the meat, then the rest of the onions and garlic.
5. Cover and cook on low for 8-10 hours. After 8 hours, test the roast to see if it shreds. If it doesn't, leave in the slow cooker for another hour or two.
6. Once it is ready, turn off the slow cooker and let it rest for about an hour. Then shred up the meat and enjoy!
