Slow Cooker Shredded Beef

• Place onion and garlic in 3 1/2 to 5 quart slow cooker; place roast on top. Cover and cook on high 5-6 hours or low 9-10 hours or until roast is fork-tender.
• Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and onion mixture. Season with salt and pepper. Continue as directed with variations below.

Mexican Shredded Beef

• Combine salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with your favorite taco toppings.

BBQ Shredded Beef

• Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover and microwave until heated through, stirring occasionally. Serve on rolls topped with creamy horseradish sauce, coleslaw, cheddar cheese and French fried onions.

Asian Shredded Beef

• Combine prepared hoisin or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, cilantro, Sriracha and chopped peanuts.

Indian Shredded Beef

• Combine prepared Indian cooking sauce, such as tikka masala or vindaloo. Place in large microwave-safe bowl. Cover and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint and/or sliced cucumbers or green onion.