cooker. place the beef into the bottom of the slow cooker. pour the beef broth over the meat, place the lid on the slow cooker, and cook on high for 4-6 hours, or until the meat is fork tender. the beef should be so tender that it shreds with the slightest pressure of a fork.
pull the chunks of beef out of the cooking liquid and shred it with two forks. divide the shredded beef into freezer safe containers (approximately 2 cups of shredded beef per container) and pour some of the cooking juices over top. the juices will help prevent the beef from drying and getting freezer burn while stored 