Ingredients
2 pounds boneless beef chuck shoulder roast
1 pound carrots (peeled and chopped into bite-sized pieces)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 package mccormick mesquite and chipotle seasonings
Instructions
Combine all ingredients in your slow cooker.
Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.
