- 3 to 4 pounds boneless chuck roast (Note 1)
- Blend Sauce: Blend all sauce ingredients in blender (Note 4) until combined, about 20 seconds. Pour sauce over beef chunks in slow cooker, and use tongs to mix until well-coated.
- Cook & Shred: Cover and cook on low heat for 8 hours. Transfer only meat to large bowl, and shred using two forks.
- Optional Sear: Transfer shredded meat to large sauté pan (Note 5). Flipping meat frequently, cook over medium-high heat until browned with crispy bits, about 5 minutes.
|Makes 6 Servings|
|Amount Per Serving:|
|Calories 560 (64% from fat)|
|Total Fat 40g||61%|
|Saturated Fat 16g||80%|
|Net Carb 3g|
|Total Carb 4g||1%|
|Dietary Fiber 1g||4%|