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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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An old recipe I found. Could be used for a sandwich with buns, or served over cooked noodles as a main dish.. Ingredients:
1 (3 -3 1/2 lb) boneless beef chuck roast |
1 cup thinly sliced onion |
1 (10 3/4 ounce) can cream of celery soup |
1 (4 ounce) can sliced mushrooms |
1 (12 ounce) can beer |
1/2 cup ketchup |
1 large bay leaf |
1/4 teaspoon salt |
1/4 teaspoon lemon pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Place roast in slow cooker.
2. Combine remaining ingredients in a large bowl, and pour over roast.
3. Cover cook on low7-9 hours. or medium for 4-6 hours or until meat is tender.
4. Remove bay leaf.
5. Shred roast with two forks, and mix meat through sauce.
6. Serve on buns or over noodles.
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