Shredded Roast Beef

This is a winner with everyone in the family - no small task, let me assure you!  I like that you can use a lesser quality cut of meat with no problem since you drain all the fat off.  I used a chuck roast this time.  This is another recipe that reminds me how much I love my Pampered Chef stoneware combo of old.  I literally put a frozen solid chuck roast in the combo this morning and put it in the oven at 275 degrees.  That was it.  Then, mid-afternoon I drained out all the broth and fat and shredded the moist, juicy meat.  Then I put it all back in the pan and added a couple cups of water, 3 or 4 beef bouillon cubes, some finely chopped onions and a bit of garlic powder.  It all went back in the oven for an hour or so more.  The result is tender, moist, tasty shredded roast beef.  Quick, easy and yummy.