When serving a large group, or taking something to a potluck I love this shredded beef recipe. Often if I think the ‘kids’ might show up during a weekend I will make this as it can be put in the crock-pot and kept warm without a lot of fuss. You will be surprised at the delicious results from so little effort with this recipe. It’s a favorite!
3 – 3 1/2 pound boneless, lean chuck roast. You can substitute an arm roast but I like a chuck roast as these are on ‘special’ often at my local meat counter. Trim excess fat.
Place roast in large crock-pot on low.
To your crock-pot add:
12 ounces of dark beer
1 large onion, finely chopped.
1 4-ounce can mild, green diced chilies
1 packet, Zesty Italian dry salad-dressing mix.
Cook on low 7 – 8 hours or until meat is cooked through but not falling apart. Refrigerate over night.
The following day skim off fat solids. Remove meat to cutting board. Strain remaining liquids. Reserve strained liquid. Discard fat.
With large fork shred beef. Return to crock-pot. Add strained juice just enough to cover meat.
Reheat on low. Serve on buns with your favorite condiments. This makes 6 – 8 sandwiches, depending on the size of your sandwich bun.