This is a perfect busy-day recipe. You put it together in just a few minutes, then let it cook all day.
1 bottom-round roast, about 3 pounds
2 cups beef broth or consomme
Seasoning: freshly-ground black pepper, garlic powder, onion powder, kosher salt
Season the meat on all sides. Place in slow cooker and pour broth over it. Cook on HIGH for 1 hour, then turn down to LOW for about 7 to 8 hours.
Trim fat off the meat and cut into a few chunks, then shred with 2 forks OR if you have a stand mixer, try this really easy way:
Put chunks of meat into the mixer. Using the paddle attachment, spin it a few times on LOW. Rearrange the contents of the bowl and spin a few more times. Watch carefully as there's a fine line between shredded and pureed.
(Hat tip to Gluten Free Homemaker for the stand-mixer idea! It really works!)
Serve on Italian rolls with the juice from the crockpot for dipping.