Step 1

Place the beef into a 6 to 8 quart slow cooker. Sprinkle the beef roast evenly with the salt, thyme, garlic powder and onion powder.

Step 2

Cook on LOW for 8 - 10 hours. Shred the meat, being sure to discard any visible fat. Portion the meat into five separate containers (about 3/4 - 1 pound each) for meals.

Step 3

Shredded beef can be stored in air-tight containers for up to one week in the refrigerator or up to one month in the freezer.