Ingredients:
- 1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
- 1 large onion, quartered and thinly sliced
- 1 envelope onion soup mix
- 2 or 3 cloves garlic, thinly sliced
- 1 (10 1/2 oz.) can of tomato soup
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. lemon juice
- 1 tbsp. dijon mustard
- 1/4 teaspoon ground hot pepper
- 1/2 teaspoon celery seed
- salt to taste
Preparation:
Trim fat from beef and cut into 4 or 5 large chunks to fit in slow cooker. Combine remaining ingredients and pour over beef. Cover and cook on LOW for 9 to 11 hours, until very tender. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the slow cooker. Keep warm and serve with split sandwich buns and coleslaw.Makes 6 to 8 sandwiches.
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