1. Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker. 2. Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef. 3. In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker. 4. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. 5. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. 6. Add onion to beef, adding enough juices to beef to moisten. 7. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. 8. Makes 6 cups. ---------------------------------------------------------------------------
Nutrition
Ingredients
