Instructions: 1 3- To 3 1/4-pound boneless beef chuck shoulder or bottom round roast
cut into 4 large chunks
1 medium onion
quartered
3 whole cloves garlic
peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water

Instructions:
In slow cooker, place onion and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 9 1/2 hours or until beef is tender. (No stirring is necessary during cooking.)

Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with two forks.

Divide shredded beef in 4-serving portions (about 3 3/4 cups each); add 1/4 cup reserved cooking liquid to each. Use one portion shredded beef to prepare Tex-Mex Beef Wraps with Tomato-Corn Salsa or Honey Mustard BBQ Beefwiches. (See recipes.)

Cover and refrigerate remaining portion up to 4 days for later use.

Yield: 7 1/2 cups

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