When I came home from the hospital with baby Sarah, my friend Holly Hopkins brought me this for dinner. I've been making it ever since. It's ridiculously easy and yummy too!
1 beef roast (should fill your slow cooker 1/2-3/4 full in order to cook right; any smaller will cook too dry)
1 packet dry Italian dressing mix
1 beef bouillon cube
½ cup Worcestershire sauce
½ cup water
Put all ingredients in slow cooker and cook all day on low. Should be very moist. Shred and serve on rolls, using extra liquid for dipping. Leftovers freeze well, so a large roast can get you 2 dinners! Or use the leftovers for enchiladas
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