Tuesday, January 24, 2012

shredded beef chuck roast sandwiches... 6 hours and 20 minutes

the goods:

3 pounds beef chuck roast, cut into 3 equal pieces
1 head garlic, cloves smashed and peeled
1 tablespoon dried oregano
1 teaspoon dried rosemary
4 cups low-sodium beef broth
Hawaiian rolls, for serving
barbecue sauce, for serving

In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper.

Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.

Remove beef from cooking liquid; using two forks, shred beef. Serve on sliced Hawaiian rolls topped with barbecue sauce.

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