Garlic Rosemary Shredded Beef Chuck Roast

                                                       (Photo by KPC Photography)
Ingredients:
4 1/2 lb. beef chuck roast, cut into 6 equal pieces
1 head of garlic, cloves peeled
1 tsp. dried rosemary
4 c. beef broth
1 tsp. salt
2 Tbs. pepper

Combine ingredients in a slow-cooker and cook covered on high for 7 hours.
Remove the beef from the broth and shred with a fork. Add back into the broth.

Serving Idea:
I served this with hoagie buns, horseradish miracle whip, Muenster cheese, and caramelized onions.
I also served it with a small bowl for dipping, like a French dip.