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Ingredients
- 3 -5 lbs chuck, arm or 3 -5 lbs pot roast
- 1 tablespoon garlic powder
- 1 tablespoon seasoning salt (Lawrys)
- 1 beef bouillon cube
- 1 tablespoon Kitchen Bouquet
- 1/4 teaspoon rosemary
- 1/4 teaspoon oregano
- 10 1/2 ounces cambell's beef consomme
- 10 1/2 ounces water
Method
- Set roast in large Crockpot. Add seasonings and pour liquid over. Cover and cook on low 8-10 hours. Remove meat to platter. Allow to cool a bit then shred using 2 forks. Return shreds to liquid in Crockpot. Serve using slotted spoon.
