Makes 6 servings

1 medium yellow onion, diced small

3 garlic cloves, minced

6 tablespoons tomato paste

3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)

1 beef chuck roast (4 pounds), halved

2 cups water

Coarse salt and ground pepper

1 to 2 tablespoons red-wine vinegar

1. In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste and oregano. Season roast with salt and pepper and place on top of onion mixture. Add 2 cups water, cover and cook on high until meat is tender and can easily be pulled apart with a fork, about 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

For additional recipes for Slow-Cooker Corned Beef and Cabbage, Slow-Cooker Sweet-and-Spicy Chicken and Slow Cooker Cajun Stew go to seattletimes.com/food

From Everyday Food