Ingredients

• 3  to 3-1/2 lb. boneless beef chuck pot roast
• 2  large onions, cut into thin wedges
• 2  cloves garlic, minced
• 1  14-oz. can beef broth
• 1  Tbsp. Worcestershire sauce
• 2  tsp. dry mustard
• 1  tsp. dried thyme, crushed
• 1/2  tsp. salt
• 1/4  tsp. cayenne pepper

Directions

1. Trim fat from meat. If necessary, cut meat to fit a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with beef. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker.

2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.