Original Recipe
Recipe
1 chuck roast 93-4lbs)
3/4c soy sauce
1 beef bullion cube
10 whole peppercorns
1tbls rosemary
1tbls minced garlic
Cut all the fat off the roast. spray crock pot with nonstick spray and place roast in crock pot. Mix together soy sauce, bullion cube, peppercorns, rosemary, and garlic. Pour mixture over the roast. add enough water to the crock pot to cover the roast. Set the crock pot on high and cook for 1 hour. Turn down the heat to love and cook for an additional 10 hours. The roast is done when you can pull it apart easily with a fork. Shred the roast with a fork and serve on rolls with cheese. Use remaining juices for dipping sauce.
First of all... we just cooked on high for 6 hours... I don't get up early enough to have 11 hours to cook something before dinner. We also didn't use cheese. We toasted our buns, through the meet on and dipped away. They were really good. We served with the mac and cheese recipe coming up next. Really good. Father in law said it was better than Arby's!
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