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- If using oven instead of a slow cooker, preheat to 350° F.
- Place 5 to 6 pounds
of roast beef in a Dutch oven or slow cooker.
In a bowl mix together dry soup, black pepper and concentrated beef soup base.
Pour soup
base mixture over roast beef.
Add water to pan to cover half the roast beef. Omit water, if
using a slow cooker.
Oven bake a minimum of 4 hours, or for a slow cooker, set temperature
on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls
apart easily. Allow meat to cool, then shred.
Skim any excess fat off of remaining juices.
Place meat into juices and reheat for serving.
For beef dipping sauce, use a condensed beef
consomme. Add water, prepare according to can instructions, and serve hot.
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