Heat 1 tablespoon lard/oil in large cast iron skillet over medium heat until hot. Brown beef roast on all sides.
Put onion and garlic in 3-1/2 to 5 quart slow cooker with roast placed on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.
Remove roast from slow cooker. Reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Use Recipe Variations below, as desired.
Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Heat through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired. Excellent with a dollop of fresh sour cream too!
BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Heat through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired. We recommend locally made BBQ sauce for the best results.
Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Heat through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.
Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Heat through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired. Garlic naan is our favorite to use with this variation.