Shredded Beef

Just starting out...

Finished product...yum!

This is one of my favorite recipes and tends to please crowds of all sizes. A few months ago I cooked 8 lbs. of meat for about 20 people and ALL of it was eaten!

Ingredients:

Beef roast- I prefer bottom round or eye of round

Lipton's Beefy onion dry soup mix- blue box usually on the top of the soup aisle

There's 2 packs of mix in a box and I use about 2 packs per 3 lbs. of meat.

Buns

Sliced cheese- pepperjack or cheddar works best

1. Place the beef roast into the slow cooker. Add a bit of water (~1/2-1 cup) so the roast doesn't dry out over the course of the day.

2. Add the soup mix over the roast and let cook on low. I've let it go for 14 hours before and the roast was fine- just ensure there is enough water.

3. Shred the roast about 1/2-1 hour before eating. This entails taking two forks and pulling the meat apart. Pull off any excess fat and dispose.

4. Put the now shredded meat back into the crockpot and let simmer for as long as you need before dinner.

5. Eat on buns or just plain.