Versatile Roast Beef In The Crock Pot - cooking recipe

Ingredients

3 -4 lbs top round roast (or bottom round, brisket, or rump roast)
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -2 large onion, thinly sliced
2 (7 ounce) cans diced mild green chilies (optional)

Preparation

Put sliced onions into the bottom of the crock pot.
Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below).
Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models.
Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture.
Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use.
VARIATIONS:
Italian Sandwiches:
Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls.
Barbecue Beef Sandwiches:
Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls.
-Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless.
Leftovers are awesome, enjoy!