Italian Pulled Beef

I came across this recipe a while ago. A chuck roast was on sale, so I decided to buy it and give the recipe a try. Another success. So easy and so tasty!

Italian Shredded Beef

5 pound chuck roast (I had a 7 bone roast)
29 ounce can diced tomatoes (any kind will do, but I used Hunts diced tomatoes with basil, garlic, and oregano)
3 cloves of garlic minced (you may want to use more depending on your preference)
Salt and pepper to taste

1. Put chuck roast into a slow cooker. Add tomatoes and garlic. Allow to cook 6 hours or until meat is cooked through and shreds.
2. Shred meat and serve.

NOTES-
Now that I have made this, I would probably add a small can of tomato paste to sweeten and thicken the sauce.
Also, I recommend skimming off some fat prior to serving.
You can serve this over pasta or on buns as a sandwich.

Slow Cooker Pot Roast

I just love pot roast. With the mornings and evening being cooler, I have been in the mood to make it. In Florida, the afternoons are still pretty warm, so I wanted to make it in the slow cooker to avoid heating the house with the oven.

Slow Cooker Pot Roast
(Printable Recipe)

5 pound boneless beef roast (I like the shoulder roast)
1-2 cans (depending on thickness desired) cream of mushroom soup (I also like roasted garlic cream of mushroom)
32 oz beef broth
Following veggies- use as much or as little as you like
Small red potatoes- halved
Carrots- peeled and cut into large pieces
Celery- cut into large pieces
Onion- diced (I did not use this as my hubby has an aversion to onions)
Garlic powder and salt to taste
Cooked egg noodles

1. Put beef and veggies into slow cooker. Sprinkle with salt and garlic powder.
2. Pour cream soup and broth over beef and veggies.
3. Put slow cooker on low for 6 hours. If you don't have that much time you can also put it on high for about 3-4 hours.
4. Take meat out, slice and then place back in gravy.
5. Serve over egg noodles. Delicious!