Crockpot Shredded Beef

The more I play with recipes, the more I seem to gravitate toward basic flavors and simple cooking.  One of my favorites is to create a dish that creates its own sauce that can be spooned over vegetables or a starch for a great big bowl meal.  Last week, I tried making a crockpot pot roast (without cream of whatever soup).  The texture of the meat was so tender that shredding seemed better than slicing.  After shredding the meat, I returned it to the pot and combined with the cooking juices and vegetables for a great shredded beef sauce.  I served it over mashed cauliflower, but it would be great over mashed potatoes or noodles as well. As with all stews and braised foods, the leftovers taste better the next day.

Crockpot Shredded Beef

2-3 pound chuck or cross rib roast
1 onion, sliced
2 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 1/2 cups beef or chicken stock
1 T worcestershire sauce
1 t spicy brown mustard
black pepper
1 T red wine vinegar
1 bay leaf

Sprinkle chuck roast with salt and black pepper to taste. Place in crockpot. Surround with onion, carrots, celery and garlic. Add bay leaf and pour beef stock over everything.  Cook on low about 8 hours (or high 4-5 hours).  At the end of the cooking time, remove the beef and shred with 2 forks to desired consistency.  Add beef back to the crockpot and stir in worcestershire sauce, mustard and vinegar.  Turn crockpot up to high and cook for another 15 minutes to allow flavors to combine.

shared at $5 Dinners, Real Food Wednesdays, Pennywise Platter, Grocery Cart Challenge, Ultimate Recipe Swap, and Tempt My Tummy Tuesday