Today's Guest Chef: Kim Warren
Ingredients
- 1 4-5 lb beef brisket (or your favorite type of pot roast), all or most fat removed
- 1 can Cream of Mushroom Soup (can be low sodium or lower fat)
- 1 package dry Onion Soup mix
- 2 tsp granulate Beef Bouillon or 2 Beef Bouillon cubes
- Freshly ground black pepper
Preparation Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper.
In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and bouillon starts to melt. Whisk again and spoon on top of pot roast.
Cover and cook on low 7 - 8 hours.
remove pot roast from slow cooker when cooking time is complete and place in a large mixing bowl. Using two forks, shred the roast apart. When completely shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
Place a nice healthy portion of pot roast on top of good bread or rolls and eat.
Kim's Notes
If desired, with 2 hours of cooking time left add potatoes (such as Yukon Gold or Red Potatoes, stay away from russets they take too long to cook) and carrots. Slice brisket in 1" thick slices and serve as a roast dinner with vegetables and gravy. Then use the leftovers for pot roast sandwiches the next day.
