Slow Cooker Two-Way Shredded Beef (crock pot)
From the S.C. Beef Board.
Makes 8 servings

3 to 3 1/4 pounds boneless beef chuck shoulder or bottom round roast, cut
into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup water

Place onion and garlic in slow cooker; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 9 1/2 hours or until beef is tender. Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with two forks. Divide beef in half; add 1/4 cup reserved cooking liquid to each. Use half to make barbecue sandwiches by combining the beef with 1 cup of your favorite barbecue sauce, reheating and serving on hamburger rolls or kaiser rolls. Save the other half for another meal.