Post by Debbie on Jun 16, 2012 16:07:18 GMT -5
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.
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 - 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.
Pour over beef in cooker.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
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.
Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.