Peggy Forsythe Bartlett, TN

Prep. Time: 20 Minutes
Cooking Time: 8 Hours

Ingredients

  • 4–5-lb. beef roast, cut into 1–1½-inch cubes
  • 2 or 3 beef bouillon cubes
  • 1 tsp. garlic salt
  • 2 Tbsp. Italian salad dressing

Ideal Slow Cooker Size: 4–6-Quart

Method

  1. Place roast, bouillon cubes, garlic salt, and dressing in slow cooker. Stir.
  2. Add 1–1½-inch water around the beef, being careful not to disturb the seasoning on the top of the meat.
  3. Cover and cook on Low 8 hours, or until tender but not overcooked.
  4. Remove beef from cooker and shred with 2 forks. Return shredded meat to cooker and stir into broth.
  5. Serve over rice, or on rolls or garlic bread for a delicious open-face sandwich.

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