Who doesn't love a great go-to slow cooker recipe? Especially on a day full of after school activities. You just throw all the ingredients into your Crock Pot, put the lid on, turn it on, and go about your busy day. When you get home, the delicious smell hits you as you walk through the door and your dinner is ready. This is another amazing recipe from Keeping Up Cookbook, by Grace Ivory Rock and Amy Henriksen Foulger.
Don't forget to come back tomorrow and Friday because I have two more recipes featured from Keeping Up Cookbook.
1 (3-lb) rump or eye of round beef roast
1 (10 3/4 oz) can beef consomme
1 1/2 cups water
1 Good Seasons Italian dressing packet
1 au jus gravy packet
Sliced swiss cheese
Hoagie buns (or your favorite...I used croissants)
Add all ingredients to the crockpot except for the roast and whisk well. Add the roast and turn over to coat all sides. Turn crockpot on high and cook for 8 hours, or until you can easily shred with a fork. Remove roast and shred. Strain crockpot juices for au jus dipping sauce and set aside.
Turn on oven broiler. Place shredded meat on buns and top with swiss cheese slices. Broil open faced until cheese melts. Assemble and serve with au jus. Enjoy!