Italian Shredded Beef

Take a 3-4 pound beef roast (any cut of beef will do) and place into your crock pot. Add the beef bouillon cube and 1/2 cup water. Cook on low for 8-10 hours.

Remove meat from crock pot, and shred meat with two forks. The meat should be very tender and easily pulled apart with the forks.

In the meantime, add the contents of the Italian dressing envelope and the vinegar to the meat drippings & juices that are left in your crock pot. Stir well. Add shredded meat back into the pot and stir.

The key to this tender & juicy roast is cooking on low for a LONG time. Don’t rush it or it will be tough.

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Notes: This cooks enough meat for my small family to enjoy for several meals. The first time around, it’s usually accompanied by mashed potatoes, or served inside a crusty bun as a roast beef sandwich with yummy juices to dip into. Meal number two is a taco salad with shredded beef on top, and then my option number three is fajitas: grilled corn tortillas topped with the beef, sauteed onions & peppers, lime juice, and cilantro. Lots and lots of cilantro.