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!

Trim fat from the beef.

If necessary , cut beef to fit a 4- to 5-quart slow cooker.

Place the onions , cut into thin wedges and minced garlic in the slow cooker.

Top with beef.

In a medium bowl , combine beef broth , worcestershire sauce , dry mustard , dried thyme , salt , and 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 , adding 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.

Makes 6 cups.

boneless beef chuck roast, onions, garlic cloves, beef broth, worcestershire sauce, dry mustard, dried thyme, salt, cayenne pepper