I have to give Catee Swanson credit for this great recipe. I love it because you put it in the crock pot in the morning and have a wonderful, warm, flavorful sandwich ready at dinner time.
1 Chuck pot roast
1 pkt. dry Italian Dressing seasoning
1 pkt. Aus Juice mix (like McCormick)
1 beef bouillon cube
2 cups warm water (dissolve boullion cube in)
Mix the ingredients together and pour over the roast in a crock pot. Cook for 8-12 hours on low. Before serving, shred the meat and serve the Aus Juice in individual dishes for dipping sandwiches. I like to serve the shredded beef on hard rolls spread with butter and broiled.
For a great leftover meal, use the remaining beef and juice to make stroganoff. In a skillet just combine with a can of Cream of Mushroom, sour cream, and fresh mushrooms. Serve over noodles or rice.
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