This is from "Family Comfort Favorites"--by Kim Warren
She said this one is so easy, she is almost embarrassed to put it in the book. It is really easy, but very good.
Ingredients:
* 1 4 to 5 lb beef brisket (or your favorite pot roast) all or most of the fat removed
*1 can cream of mushroom soup
*1 package of dry onion soup mix
*2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
*pepper
steps:
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper
2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.
3:Cover and cook on low 7 to 8 hours.
4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.
5. Place heaping portion of pot roast on top of good bread or rolls and eat.
This also makes for good left over sandwiches
Subscribe to:
Post Comments (Atom)
1 comment:
This is an awesome recipe! The only roast recipe that has EVER worked for me! We have roast on Sunday, then shred the rest for sandwiches on Monday! I'm glad you posted it, Kat! It's a keeper! Jill
Post a Comment