A flavorful, fall apart roast. Also the stock makes wonderful gravy just thicken with cornstarch. Great as left overs; shredded beef fajitas, tacos, enchiladas, beef salad, beef stews, BBQ shredded beef sandwiches and more.

Ingredients

8 serv.

beef roast↗4 -7 lbs
oil1 tablespoon
celery↗3 stalks
carrots↗4 -6 large
onions↗2 large
beef stock (or broth)↗2 cups
(2 ounce) package onion soup mix1
(1 ounce) package au jus mix↗1

Step-by-step instructions

1
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
2
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
3
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
4
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
5
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.

Source: food.com

Original recipe ↗

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