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Shredded Beef

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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12

Ingredients
  

  • 3 – 4# boneless beef chuck roast
  • Your seasoning of choice
  • 1 cup of flour
  • 4 tbsp butter
  • 1 large onion quartered and thinly sliced
  • 3 or 4 cloves garlic minced
  • ½ cup red wine
  • 1 beef bouillon cube or 1 tsp base dissolved in the wine
  • 1 can of tomato sauce
  • 1/4 cup brown sugar
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. lemon juice
  • 1 tbsp. brown mustard
  • 5 shakes Tabasco
  • salt & pepper to taste depending on your seasonings, you may need none

Instructions
 

  • Trim the fat from beef roast and cut into 4 or 5 large chunks to fit into a crock pot.
  • Season all sides of the beef chunks and then dredge in the flour. In a skillet, melt the butter and then brown the meat slowly on all sides and then place meat in the crock pot.
  • Brown the onion and garlic in the pan. Deglaze the browning pan with the wine. Combine the remaining ingredients and simmer for a few minutes
  • Pour this mixture over the beef. Cover and cook on HIGH for 4 hours and then cook on LOW for 4 hours, until very tender.
  • Remove the meat from the crock pot. Pour the juice into a small saucepan, bring to a boil and then simmer on the stove for 15 to 20 minutes to reduce and thicken. In the meantime shred the beef with 2 forks and return to the crock pot.
  • Return the thickened sauce to the beef in the slow cooker and stir through. Taste and adjust the seasonings as needed.
  • Keep warm and serve on split sandwich buns.
  • Makes 12 to 16 sandwiches.