*Image courtesy NeighborhoodFoodBlog
More than you need for one meal? Freeze the leftovers for a future meal! Freeze in a freezer safe container or freezer bag (frozen flat for easier storage) for up to four months. Thaw overnight in the fridge, then reheat in the microwave or on the stove top.
Ingredients
- 4 - 5 lbs. boneless chuck roast
- 2 Tablespoons oil
- 2 Tablespoons red wine vinegar
- 1 1/2 Tablespoons salt
- Pepper to taste
- 3 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 1 large onion, sliced (yellow works best)
- 5 cloves garlic (sliced)
Instructions
- Remove the meat from packaging and use a fork to stab a few holes on all sides.
- Whisk together the olive oil and red wine vinegar then rub it all over the meat.
- Sprinkle evenly with salt, pepper, parsley, basil, and garlic powder on all sides.
- Place half of the onion on the bottom of the slow cooker followed by the roast. Spread the garlic cloves on the roast and top with the remaining onion slices.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef shreds easily with a fork. If you check it after 8 hours and it's not easy to pull apart, continue cooking for another 1-2 hours.
- Remove the roast from the crock pot and transfer to a cutting board. Pull the beef apart using two meat forks. Beef can be served immediately with juices over noodles or mashed potatoes.