6 lb. beef roasts 3 pkg. onion soup mix 2 cans cream of mushroom soup 1 head of garlic 28 oz. beef broth 1 can beer
Mix last 5 ingredients in large roaster. Add roasts. Cook for 6 to 7 hours at 300º. Remove roast from liquid, let cool slightly and shred. Strain liquid. Combine strained liquid and shredded beef. Keep warm. Serve on large buns.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.