Pulled Beef for Hoagies

In a crockpot, combine all the ingredients except roast. Place the roast in and wet the top with some of the liquid. Cover and cook on low 8-9 hours.

Remove roast and shred with forks. Place the shredded meat into a bowl; drizzle on 1/4 cup of the liquid from the crockpot and cover to keep warm.

Strain the remaining liquid/sauce and reserve for serving. Let sit or place in the fridge for the fat to separate and remove, if desired.

Use for sandwiches, drizzling sauce over the meat or serve it alongside for dipping, or both. Melted cheese and pepperoncinis are a great addition. Sauteed peppers and onions would be good too. Don’t forget to toast the bread. Makes a huge difference.

This beef would also be excellent on its own, served with some cheesy mashed potatoes or polenta.

Note: You could also cook this in a 275ºF oven for 5-6 hours or on the stove top. To cook this on the stove top, bring to a boil then reduce heat, cover and simmer on low for 2 1/2 to 3 hours. If using the stove top method, I would increase the liquid (and adjust seasonings) to reach almost to the top of the roast.