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Ingredients
- 1 - 3 to 3 1/2 lb boneless chuck pot roast
- 2 large onions, cut into thin wedges
- 2 cloves garlic, minced
- 1 - 14 oz. 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
Details
Servings 6
Preparation
Step 1
Place onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef.
In a medium bowl, combine remaining ingredients. 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. Makes 6 cups.
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