I love the slow cooker, unfortunately, I probably won't be able to contribute to Slow Cooking Thursday, hosted by Diary of a Stay at Home Mom, for very long because I don't have a large repertoire of good crockpot recipes. Or maybe, it will give me a push to try to broaden my horizons and try new recipes so that I can post our favorites here. We'll see! Anyway, this is one of our family favorites. It's very mom-friendly. It can be made ahead and reheated, it can be frozen, and of course, it can be made in the crockpot! This recipe originally came from a Pillsbury cookbook--one of those monthly ones you buy at the grocery store, with some modifications from me. It's very old, and very good!
1 4-5 lb. chuck roast, trimmed
1 pkg. Lipton onion soup mix (dry)
2 tsp. sugar
1 tsp. oregano
2 10-1/2 oz. cans condensed beef broth
12 oz. beer
2 cloves garlic, finely chopped
Hard, crusty rolls, split
In 5-qt. dutch oven or crockpot, place roast. Combine remaining ingredients; except rolls, and pour over roast. Bake at 300 degrees 4 to 6 hours, or in crockpot on low 10-12 hours or high for 4 hours. Shred meat. Serve on rolls with juices.
**We also like them with swiss, mozzarella or provolone cheese and horseradish sauce.