Shredded Beef Sandwiches (Slow Cooker!)
Shredded Beef Sandwiches
Prep Time: 15 Minutes
Cook Time: 11-12 hrs (low), or 5-6 hrs (high)
1 3-pound beef chuck pot roast
1 large onion, cut up
3 bay leaves
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp ground cloves
1/3 c cider vinegar
buns
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place meat and onion in cooker. Add bay leaves, salt, garlic powder, and cloves; pour vinegar over meat in cooker.
2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat for 5 to 6 hours. Remove meat from cooker. Discard bay leaves. Using two forks, pull meat apart into shreds, discarding any bones and fat (I bought boneless). Strain juices and reserve; skim off fat. (I didn't do that, I just left it all in the slow cooker. I didn't really have much left for juices)
3. If desired, line roles with spinach leaves. Place shredded meat on rolls. Drizzle meat with some of strained juices. Serve with remaining juices for sandwich dipping. (again, I didn't have left over juices, so we didn't dip)
From Better Homes and Gardens New Cook Book
Ken's rating: ****1/2
Chalsea's rating: ****1/2
This was probably the easiest meal ever to prepare. And it tasted great. I served it with some italian pasta salad from the local deli to make it feel a little picnic-like...winter was getting us down. :)
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