Beef on a Bun

Beef on a bun is a really easy weekday dinner, and is also great for company or a potluck dinner, too.  You need a lot of time to make it, because the beef has to be cooked low and slow. 

You'll need:

a beef roast, whatever size or cut you like (this is a pot roast type cooking method, so use a cheap cut.  I use inside round roast.)
a roasting pan
seasoning (I use salt, pepper and garlic powder)

Preheat your oven to 425 degrees farenheit.  Season your roast with salt, pepper and garlic powder, and be generous!  When the oven is preheated, place the roast, uncovered, in the oven for half an hour.  When the half hour is up, turn the oven down to 300 degrees, add a cup of water or stock to the pan, and slap the lid on.  Walk away for several hours, depending on the size of the roast.  I made a small roast today, and let it cook for 3 1/2 hours.  The roast will shrink in size, be very brown, with lots of juices in the pan.  The roast should shred when you poke at it with a fork.

Take the roast out of the pan, place it on a rack and loosely cover it with foil for 20 minutes.  During this time, skim the fat off the pan juices, place the pan on the stove top on medium heat, and when it is bubbly, add a slurry made of flour and water to thicken the juices.  Shred the meat with two forks, and add to the pan.  If you want to add half the meat to another pot with barbecue suace, now's the time.  When the meat is heated through, serve on a bun with your favorite sides.

You can adapt this recipe to use with a crock pot as well.  I prefer the oven, though.