Earlier this week I put the call out to all Breezy Mama readers–do you have an easy, never fail, Go-To recipe you’d love to share? Well, turns out Breezy Mama Michelle Z. did–and here it is. She says, “This is one of my family’s favorite easy recipes. Plus it makes enough so you have leftovers – we usually eat this for a couple of nights and then freeze the rest for a quick and easy dinner on one of those nights we are really pressed for time. We love this meat for tacos, tostadas, enchiladas, BBQ beef sandwiches. Hope you enjoy it too!”
- 1 chuck roast (4 to 5 pounds) – or as much as you can fit in your crockpot
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14 oz) beef broth
- 1 large onion (for about 1 cup slices)
- Trim any excess fat from the roast, and place the roast in the bottom of a 4 ½ quart or larger slow cooker.
- Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Press the spices into the roast with your fingers.
- Pour the can of brother around the roast.
- Peel and thinly slice onion. Separate slices into rings and add them to the pot.
- Cover slow cooker. Cook on low for 8 to 10 hours.
Working carefully (because it’s hot!!), use two forks to tear the beef into shreds. I take it out of the crock pot to do this. You can keep and eat the onions or just discard them. You can add some of the juice back into the meat if you like.
Breezy Tip: Don’t have a crock-pot? Click here to purchase the one shown above from Amazon for only $20.00!
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