Slow-Cooker Shredded Beef Variations

Season roast with salt and pepper or your favorite seasonings. Heat oil in skillet until hot, sear on all sides. Place sliced onion and garlic in bottom of crock pot. Place roast on top. (We added 1 cup of beef broth to the pot). Cover and cook on HIGH 5-6 hours or LOW 9-10 hours or until the roast is fork tender. Remove the roast from the cooker. Skim the fat from the cooking liquid and reserve 1 cup of onion mixture. Shred meat with 2 forks. Combine beef and onion mixture. Continue as directed in recipe variations, as desired.

Variations:

Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions as desired. 

BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve on whole-wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French-fried onions as desired.

Asian Shredded Beef: Combine prepared hoisin or teriyaki sauce and beef mixture. Place in a large microwave-safe bowl. Cover, vent, and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or peanuts, as desired.