Slow Cooker Two-Way Shredded Beef

Makes approximately 7-1/2 cups
Prep Time: 2 minutes
Cooking Time: LOW for 9 – 9-1/2 hours

Ingredients:

• 1  medium onion, quartered
• 3  whole cloves garlic, peeled
• 1  (3 – 3-1/2 pounds) boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks

Directions:

1. In your slow cooker, place onion and garlic; top with beef chunks. 
2. Sprinkle beef with salt and pepper; add water. 
3. Cover and cook on LOW 9 to 9-1/2 hours or until beef is tender. (No stirring is necessary during cooking.)
4. Remove beef from cooking liquid; cool slightly.
5. Meanwhile, strain cooking liquid; skim off fat. Set aside. 
6. Trim and discard excess fat from cooked beef. 
7. Shred beef with two forks.
8. Divide shredded beef in half (approx. 3-3/4 cups per portion); add 1/4 cup reserved cooking liquid to each. 
9. Use each portion in any recipe calling for shredded beef within 3-4 days, or freeze for future use.

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