Ingredients
Per serving (estimated)
- Calories
- 530
- Protein
- 46 g
- Fat
- 38 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Pat the roast dry and salt it all over.
- Heat the tallow in a large skillet over medium-high heat. Brown the roast well on every side, about 3 minutes per side.
- Transfer to the slow cooker. Pour the broth into the hot skillet, scrape up the browned bits, and pour it over the roast.
- Cook on low for 8 to 10 hours or high for 5 to 6 hours, until the meat shreds easily with a fork.
- Shred in the cooker and toss with the juices. Skim some fat from the top if you prefer, or keep it all.