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Instructions |
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Put roast and can of french onion soup (undiluted) in crock pot and slow cook overnight.
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In the morning leave the liquid in the crock pot, use two forks to shred the beef, and return meat to crock pot.
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Add dry mustard, garlic salt, pepper, Worchestershire sauce, and Italian spices to crock pot and stir to mix.
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Cook another 5-8 hours (until lunch or supper).
Takes time but requires little attention.
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Serving
Suggestions |
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Serve on hard rolls or bread of you choice. I usually serve with provel cheese slices and pepperoncini.
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Originally Submitted
1/6/2011
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