Found the original recipe here.
I have made a couple of changes.
Ingredients:
3 lbs beef chuck roast, cut into large cubes
1 1/2 packages dry Italian salad dressing mix
1 cup beef broth
Place all ingredients into slow cooker. Cover and cook on high 6-7 hours. The meat should easily shred with a fork. It usually just falls apart. If it doesn't, cook longer.
I serve this on french rolls or sausage rolls cut in half. I put the meat on the bread, cover with provolone cheese, and place under the broil for a couple minutes until brown and toasty.
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