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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 1/2 cup water
- 1 pkg. (28 g) dry onion soup mix
- 1 extra-lean boneless beef pot roast (2 lb./900 g)
- 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
- 8 lettuce leaves
- 8 sesame seed sandwich buns, split
Method
- Mix dressing, water and soup mix in saucepan; bring to boil.
- Pour dressing mixture over roast in slow cooker; cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
- Remove meat from slow cooker; shred with fork.
- Return to slow cooker.
- Add barbecue sauce; stir to evenly coat meat with sauce.
- Fill buns with meat mixture and lettuce.
