crockpot Italian shredded beef

This recipe is adapted from one posted to alt.support.diet.low-carb. The original recipe called for 4 times as much red pepper flakes; we cut it back cause we're wimps.

ingredients

• 5 lb beef roast (chuck or round)
• 1 TB olive oil
• 7 cloves garlic, pressed
• 1 TB oregano
• 1 TB basil
• 1/2 tsp red pepper flakes
• 1 tsp lite salt
• 1/2 tsp garlic powder
• 1/2 cup water

method

Brown roast in olive oil in cast-iron skillet on all sides. Place in crock pot.

Mix together garlic, oregano, basil, pepper, salt, garlic powder and water. Pour over roast. Cook on high for 5 hours.

Remove roast from crock pot into a large tupperware. Strain broth into tupperware.

When cooled sufficiently to handle, shred beef.

This makes enough for 4 meals. Usually, I only plan to have leftovers once, so I freeze half of the recipe for another time.

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