Introduction: Shredded Beef or Pot of Rags

About: I think my interests tell a lot about me, I'm a multimedia artist which means I work in whatever medium grabs my attention, paint on canvas is very relaxing and acrylic paint can be mixed with paper to make a …
This "ible" will attempt to show how to turn an inexpensive cut of beef into a tender and juicey delight for the palate. We call it Pot of Rags because thats kind of what it looks like. Its a cross between roast beef a cheesesteak and an italian beef sandwich but can also be served over rice or pasta

Step 1: The Line Up

The list of ingredients is fairly simple, your going to need
 A chunk of beef, Im using about 3lbs of bottom round roast
 a couple of onions
 a green bell pepper, 2 or 3 if they are small
 OPTIONAL 2-3 jalapeno peppers or processed peppers
 cooking oil
 italian dressing
 steak sauce
 worcheshire sauce

  Tools you'll need
 A sharp knife
 a frying pan
 a crock pot
 OPTIONAL  cooking tongs

Step 2: Prepping the Beast

 If there's a large amount of fat on the meat you may want to trim some of it off, go easy though because fat is flavor!  Render the fat down in the frying pan while your doing the next 2 steps

 slice the meat into 2-4 chunks that will fit in your crock pot

  Salt and pepper the chunks heavily

  Remove the remaining bits left from rendering the fat (these make great dog treats) turn the heat to med high and place the meat chunks in the pan, fat side down to start. Let it sizzle 3-4 minutes until brown then rotate the chunks, we want to brown all the sides

Step 3: The Veggies

slice up your onions and peppers, place in the crock pot and add 1/2 cup of italian salad dressing, set the pot on high

Step 4: In the Pot

 Once your meat chunks are nicely browned, fit them into the crock pot on top of the peppers and onions, deglaze your frying pan with a  1/4 cup of water (or wine if you have some) add a 1/4cup of steak sauce and a couple splashes of worcheshire sauce, mix well and pour over the meat. Lower the heat on the crock pot to low and place the lid on... walk away for 10-12 hrs

Step 5: Almost Done

This step can probably be done after 5 or 6 hrs but I let it go overnight. Carefully get the meat out of the crock pot, its going to fall apart so you may want to use tongs, use a couple of forks to shredd the meat and then return it to the crock pot. You can eat it now or cook on low for a couple of hours to reduce the gravy

Step 6: The Reward

 I like this on a hard roll with cheese or in a soft taco wrap, its also great over rice or pasta or let it cool and serve in a salad