Shredded Beef Au Jus

I had a grass-cut beef top round steak in the freezer that was just waiting to be used up. I ended up using my slow cooker to ensure this inexpensive cut was tender. This method worked well, but the sauce was a little strong-tasting for me. I am going to share the recipe I used and then note, in red, the adjustments I would make in the future.

I served this beef with balsamic-roasted butternut squash but it could also work in a lettuce wrap, mounded with avocado and veggies.

Serves 4 - 6.

Ingredients
2 lb beef top round roast (or another roast of the same size)
3 cups water
3/4 cups tamari (adjust to 1/4 cup)
1/4 cup coconut aminos - If you don't have coconut aminos, substitute tamari.
2 tsp herbes de provence
1 tsp garlic powder
1 tsp garlic
1 bay leaf
3 whole peppercorns

Preparation

1. Combine water, tamari, coconut aminos, and seasonings in slow cooker.
2. If needed, cut roast into pieces. I had a large, flat roast so I cut it into four pieces.
3. Place roast in slow cooker and coat with liquid mixture.
4. Cover. Cook on high 5 - 6 hours. (Adjust to cook on low 5-6 hours or until beef is tender.)
5. Shred beef with two forks. Use a slotted spoon to remove the beef.
6. Serve juices on the side in small ramekins.