Shredded Beef Sandwiches (Slow Cooker)

I love using my slow cooker in the summer because it doesn't heat up the kitchen.  I used it a few weeks ago to cook some chicken for king ranch casserole and I used it over the weekend to make some shredded beef for sandwiches.  This recipe is adapted from a recipe in Southern Living.  I served it with coleslaw and it was perfect, and definitely a keeper.  I didn't use chipotle peppers, but next time I think I will. 

Here's the recipe for download Download Shredded Beef Sandwiches

Ingredients:

1 (3-4 lb) eye of round roast

1 tsp salt

2 garlic cloves, minced

1 ½ cups beef stock/broth

1 cup ketchup

Juice from 2 lemons

1 tsp ground pepper

2 tsp Worcestershire sauce

Optional: 1-2 chipotle peppers in adobo sauce, chopped

Sandwich buns

Dill pickle slices

Directions:

Stir together salt, garlic, and next 5 ingredients and chipotle if desired.  Pour half of mixture in bottom of slow cooker.  Place beef in slow cooker, and pour remaining sauce on top.  Cover and cook on high for 5-6 hours.  Shred beef using two forks and return to slow cooker to absorb sauce.  Toast buns if desired.  With a slotted spoon serve beef on buns with pickle slices.