When I find tougher cuts of beef on sale, I snap them up and use them to make shredded beef, which is great in soups, enchiladas, barbecued beef sandwiches and other dishes. I freeze the extra shredded beef and use it for meals later.
I recently found cross rib roasts on sale at SaveMart, so I bought several of them, froze some and used two of the 4-pound roasts to make shredded beef in the crockpot (slow cooker).
I trimmed as much fat off of two 4-pound roasts as I could, cut them into smaller chunks and put them into the crockpot with 1/4 cup apple cider vinegar, 1 quart apple juice, 2 Tbs fresh rosemary leaves, 2 Tbs fresh tarragon leaves, 6 garlic cloves, minced, 1 tsp salt and 1/2 tsp pepper.
Then I turned the crockpot to high and left it for an hour or so until it was bubbling. I turned it to low and cooked it for about 4 more hours.
You can periodically check the beef to see if it pulls apart easily.
Take the chunks of beef out of the crockpot and shred the beef by using two forks. Save the liquid in a smaller container, letting it cool. When cool, skim off the fat and add some of the liquid back into the shredded beef, to your taste. Use the remaining liquid for soup stock.
And voila, declicious, apple-flavored, tender shredded beef. Use as much as you need for one dinner and freeze the rest for future dinners.