"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Boneless Roast (I used Chuck) 1 can of French Onion soup or I have used beef broth soup as well. 1 Pkg Good Seasons Italian Dry Packet (found by the dressings) 1 Pkg Au Jus (dry) gravy mix. 1 can water
Put in crockpot on low for 12+ hours. Shred with a fork and serve on Hoagies. I had mine in for a good 14 hours the longer the better-more tender and more flavorful.
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