Ingredients

The following ingredients have 4 Servings
  • 1 4 to 5 pound beef roast (I used a chuck roast)
  • 2 tsp salt
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instruction

  • Place the beef into a 6 to 8 quart slow cooker. Sprinkle the beef roast evenly with the salt, thyme, garlic powder and onion powder. 
  • Cook on LOW for 8 - 10 hours. Shred the meat, being sure to discard any visible fat. Portion the meat into five separate containers (about 3/4 - 1 pound each) for meals.
  • Shredded beef can be stored in air-tight containers for up to one week in the refrigerator or up to one month in the freezer.