| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Not, Sent |
10 |
Servings |
INGREDIENTS
| 1 |
|
3-4 lb boneless beef chuck roast, trimmed |
| 3 |
tb |
Dried basil |
| 3 |
tb |
Dried oregano |
| 1 |
c |
Water |
| 1 |
|
Env dry onion soup mix |
| 10 |
|
Italian rolls or sandwich buns |
INSTRUCTIONS
Place roast in a slow cooker. Combine basil, oregano and water; pour over
roast. Sprinkle with soup mix. Cover and cook on low for 7-8 hours or until
meat is tender. Remove meat; shred with a fork and keep warm. Strain broth;
skim off fat. Serve meat on rolls; use broth for dipping if desired.
Posted to MC-Recipe Digest V1 #361
Recipe by: Taste of Home Oct/Nov '96
From: The Taillons <taillon@access.mountain.net>
Date: Tue, 31 Dec 1996 09:18:28 -0500
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”