Recipe - Slow Cooked Or Crock Beef

4 (up to)
5 pound Very lean chuck roast
(english cut works well)
1 (up to)
2 cn (16oz) college inn beef
broth
1 pack Dry onion soup mix

From: burns@duq1.cc.duq.edu (Corinne Burns, Duquesne Univ., Pgh. PA)
Slow Cooked Beef is a great dish for "Pot Luck Dinners". We take it to
office luncheons and family gatherings and it always gets rave reviews.

Trim any excess fat from beef.

In Slow Cooker or Crock Pot: Place beef in crock (if beef is too large for
your pot, cut into large pieces to fit). Sprinkle onion soup mix over meat.
Pour beef broth over the entire contents. Cook on low to medium temp. for @
6 7 hours. Beef is done when it fall apart when a fork is inserted. Using
2 forks separate the beef until it looks as if it may have been shredded
(the beef will absorb the broth as you complete this process). Remove any
fat that will separate from beef.

Note: Check after 45 hours to make sure broth is not cooking away. If this
starts to occur, lower your temperature and/or add more broth. Beef should
always be cooking in a substantial amount of broth.

In Oven: Place beef in a 9 x 13 casserole or roaster. Sprinkle onion soup
over meat. Pour broth over contents. Bake covered at 300 degrees for about
6 7 hours or until meat falls apart when a fork is inserted. Follow
instructions above for separating.

Serve on crusty rolls. It's great with horseradish sauce!

This tastes just as good reheated. If you try it, I hope you enjoy.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 19 MARCH 1996

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