There's nothing easier than slow-cooked beef when you're tasked with feeding a crowd. In slow cooker, combine your favourite chopped fresh or canned vegetables and top with a bit of liquid. Add seasoned well-marbled pot roast; cover and cook on low until beef is tender.

Slow Cooker Pulled Beef

In slow cooker, combine 1 can (796 mL) diced tomatoes; 1 can (156 mL) tomato paste; 1 sweet onion, diced; 1 jalapeño pepper, seeded and finely chopped; 2 tsp each ground cumin and garlic powder; 1 1/2 tsp dried oregano; 1/2 tsp salt; and 1/4 tsp pepper. Add 1.2 kg boneless beef blade pot roast, trimmed, turning to coat; cover and cook on low until beef is tender, 8 to 10 hours. Using 2 slotted spoons, transfer beef to cutting board; remove any twine. Using 2 forks, shred beef into bite-size pieces. Transfer to bowl. Skim fat from surface of cooking liquid. Add 2 cups of the cooking liquid to beef; toss to coat. (Make-ahead: Cover and refrigerate for up to 3 days.) Serve with cooked rice, shredded lettuce, sour cream and chopped fresh cilantro, if desired.

Makes 16 servings.

Per serving: about 111 cal, 15 g pro, 4 g total fat (2 g sat. fat), 2 g carb (trace dietary fibre, 1 g sugar), 39 mg chol, 94 mg sodium, 246 mg potassium. % RDI: 2% calcium, 13% iron, 1% vit A, 7% vit C, 2% folate.