-1 roast (I use a 3 pound shoulder roast or chuck roast so I can freeze the additional meat and use for additional sandwhiches or shredded beef tacos)
-1 packet dry Italian dressing mix
-1 packet dry onion soup mix
-3 c. water or beef broth (I use 1 can beef broth and 1 cup water)
Cook all day (crockpot or low in the oven), shred and serve on buns/hoagies with the broth as a dipping sauce.
From the kitchen of Kristen Rife.
1 comment:
I tried this recipe last night - YUMMY! love it and it's so easy!
kel
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