Barbecue Pulled Beef in a Slow Cooker

The past few nights I have been searching through cookbooks and looking for an easy barbecue pulled beef recipe. Without having much luck, I decided to search the Internet.  On the McCormick web site I found a recipe that interested me.   With a five star rating, the recipe sounded good!  After tweaking the recipe somewhat, I liked what I was tasting.  Here is my revised recipe.

Part I:  Where's the Beef?
1 medium sized chopped yellow onion
1 cup whole baby carrots
2 large diced celery stalks
1/2 cup of beef broth, if needed
Salt and Pepper to taste
5 - 6 lbs. beef arm roast

Part II:  Seasonings
1/2 package McCormick Slow Cooker BBQ Pulled Pork Seasoning
2 ~ 6 ounce cans of Contadina Tomato Paste
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1/2 cup water

1.  Place the vegetables in the bottom of a slow cooker.  Layer the roast on top.  Set the temperature to high, cover, and cook the roast for 30 minutes.

2.  Turn the roast.  If there isn't much broth in the slow cooker, add 1/2 cup of beef broth.  Change the temperature to low, cover, and cook for 6 hours.

3.  Remove the roast from the slow cooker and shred using two forks.  Set aside.

4.  Pour the broth through a strainer and place the clear broth in the slow cooker.  Add the seasonings and stir until mixed.  Next, add the shredded beef.

5.  Cook another 30 minutes on low in the covered slow cooker.

6.  Serve on BBQ rolls.