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Place roast, bouillon cubes, garlic salt, and dressing in slow cooker. Stir. Add 1-1 1/2 inches water around the beef, being careful not to disturb the seasoning on the top of the meat. Cover and cook on low 8 hours, or until tender but not overcooked. Remove beef from cooker and shred with 2 forks. Return shredded meat to cooker and stir into broth. Serve over rice, or on rolls or garlic bread for a delicious open faced sandwich.
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