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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 medium yellow onion diced small |
3 clove(s) garlic minced |
6 tablespoon(s) tomato paste |
3 teaspoon(s) dried oregano |
1 beef chuck roast (4 pounds) halved |
coarse salf and freshly ground pepper |
2 cup(s) water |
1 to 2 tablespoon(s) red wine vinegar |
Directions:
1. I a 5- to 6-quart slow-cooker, combine onion, garlic, tomato paste and oregano. Season roast with salt and pepper and place on top of onion mixture. Add 2 cups water, cover and cook on high until meat is tender and can easily be pulled apart with a fork, about 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
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