Tuesday, August 10, 2010
Shredded Roast Beef on Toasted Bun
2 lbs boneless beef roast
1 teaspoon oil
salt & pepper to taste
1 onion, quartered
3 stalks celery
4 cloves garlic minced
2 tablespoons fresh parsley, chopped
1 (10.75) oz can cream of mushroom soup
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke
1. In a skillet brown all side of roast in oil. Season with salt and pepper and set aside.
2. Place onion, celery, garlic, and parsley in the bottom of your slow cooker. Place the roast on top of the veggies. Combine soup, Worcestershire sauce, and liquid smoke. Pour over the top of the roast, cover and cook for 8 to 10 hours on low.
3. Shred beef with two large forks, adding your favorite BBQ sauce if desired, place on toasted bun and serve warm. Enjoy!