Shredded-Beef Sandwiches

1. 1

   Trim fat from roast.

2. 2

   Cut roast, as necessary, to fit into a 3 or 4-quart electric crock-pot.

3. 3

   Combine remaining ingredients and pour over the meat.

4. 4

   Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender.

5. 5

   Remove meat and use two forks to shred meat; discard bay leaves, fat and bones.

6. 6

   Serve on buns (French rolls are great with this).

7. 7

   Strain meat juices; skim off fat juices.

8. 8

   Serve juices with sandwiches for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.