- 3 pound Chuck Roast
- 1 package Dry Onion Soup
- 1 stick Butter
- 1/4 cup with juices Sliced Pepperocinis
- 6 Bolillo Roll
- Sliced ProvoloneOr some other type of cheese that melts easily (Havarti, Mozzarella, etc)
When my local grocery store has a sale on some type of pot roast, I’m all over it. They’re versatile and with time and patience you can take a lower priced cut of meat and make into something quite spectacular. The one thing that’s better than having a pot roast that is so tender all you need is a plate and a fork, is having it all ready for you when you and your family get home after a hard day at work or school. With very few ingredients and a slow cooker you’re ready to go.
This isn’t the pot roast that mom used to make for us when we were kids.
Place the pot roast in the slow cooker; add butter, dry soup mix, butter and pepperocini's on top.
Cover, set the slow cooker to low and walk away for a minimum of 8 hours.
When you get home or 8+ hours has passed, remove the roast from the au jus but leave it in the slow cooker. Allow it to cool down for a minimum of 30 minutes and then using 2 forks (or your fingers) shred the beef up throwing away any fat chunks or gristle that you run across.
When the meat is thoroughly shredded add to the Au Jus, put the slow cooker on warm until you're ready to eat.
Serve on Bolillo rolls; if desired top with a slice or two of cheese and then toast in toaster oven until it's melted on top.