Italian Shredded Beef

1. 1

   Take a 3-4 pound beef roast (any cut of beef will do) and place into your crock pot.

2. 2

   Add the beef bouillon cube and 1/2 cup water.

3. 3

   Cook on low for 8-10 hours.

4. 4

   Remove meat from crock pot, and shred meat with two forks.

5. 5

   The meat should be very tender and easily pulled apart with the forks.

6. 6

   In the meantime, add the contents of the Italian dressing envelope and the vinegar to the meat drippings & juices that are left in your crock pot.

7. 7

   Stir well.

8. 8

   Add shredded meat back into the pot and stir.

9. 9

   The key to this tender & juicy roast is cooking on low for a LONG time.

10. 10

    Dont rush it or it will be tough.

11. 11

    Notes: This cooks enough meat for my small family to enjoy for several meals.

12. 12

    The first time around, its usually accompanied by mashed potatoes, or served inside a crusty bun as a roast beef sandwich with yummy juices to dip into.

13. 13

    Meal number two is a taco salad with shredded beef on top, and then my option number three is fajitas: grilled corn tortillas topped with the beef, sauteed onions & peppers, lime juice, and cilantro.

14. 14

    Lots and lots of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.