3 to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water
In slow cooker, place onion and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 91/2 hours or until beef is tender. (No stirring is necessary.)
Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.
Divide shredded beef into half; add 1/4 cup reserved cooking liquid to each. Use one portion to prepare Tex-Mex Beef Wraps with Tomato-Corn Salsa and the other portion for Honey Mustard BBQ Beefwiches. Cover and refrigerate unused portion for up to four days, or freeze one portion in a covered container for later use; defrost before using.
Yield: 7 1/2 cups shredded beef
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