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Author: Cravings of a Lunatic

Ingredients

  • • 1.5 pounds of leftover roast beef use fresh if you like, just adjust your cooking time
  • • 2 cups beef broth you can add in some dripping from your roast, just take off the fat
  • • ¼ to ½ cup onions I had them in the pot roast so I used those
  • • 1 cup Red Wine Sirloin Marinade Sauce from Smallwood’s Harvest you can use any sauce you like
  • • 1 tablespoon Worcestershire sauce
  • • 1 teaspoon garlic powder
  • • 1 teaspoon onion powder
  • • Dash of salt
  • • 4 big rolls we used Portuguese buns

Instructions

  • Place the beef in your slow cooker.
  • Pour broth over it.
  • If your onions are not already cooked, pop them in a pan with olive oil for a few minutes.
  • Toss onions over top the roast.
  • Add your spices.
  • Turn slow cooker on low and cook for about 5 to 6 hours if the meat is leftover and already cooked. If using raw then adjust your time to about 9 to 10 hours.
  • Walk away and get some stuff done. Or watch TV. Or read my blog for oh, about 6- 10 hours.
  • Once you hear that beep, beep, beep, then go back and drain all the juice out of the beef.
  • Shred the meat by pulling it apart with two forks.
  • Pop the meat back in the slow cooker.
  • Add your Worcestershire sauce.
  • Add your Marinade sauce.
  • Give it a good stir.
  • Turn slow cooker back on for 30 minutes on low.
  • Now place on buns or bread and enjoy!
  • *Yields 4 big sandwiches*