I made this twice while I was in Tennessee visiting family. I needed a meal that made a good amount and could stay warm so, people could eat as they came. It was really good. I took another recipe and tweaked it and changed it up. Here it is.
1 hunk of meat (a roast of some kind. Cheap is good. Cooking it all day makes it tender.)
1 onion, finely diced
1 tsp. sea salt (you know I eyeball)
1 TBL finely chopped garlic (can use garlic powder)
1 tsp (apx.) ground mustard
1 TBL white balsamic vinegar (or whatever kind you have)
1 carton of beef broth (I think it is 32 oz.)
Put all of that in the crockpot. Let it cook all night or all day. I actually cooked it at least 10 hours. But, it just gets more tender the longer you cook it.
When it is tender, take 2 forks and shred the meat.
When I served this we put it on hoagie rolls, some people put Ortega Chili's on it and then melted Mozzerella cheese on top. Place the top bun on and enjoy!!
Super moist and tasty.
Really forgiving recipe in that you can substitute things easily.
Sorry there is no picture. We at it up too fast to think about it.
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