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- If using oven instead of crockpot, preheat oven to 350° F.
- Place 5 to 6 pounds
of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black pepper and
concentrated beef soup base. Pour soup mixture over roast. Add water to Dutch oven to cover half
of the roast. Omit water, if using a crockpot.
Oven bake a minimum of 4 hours, or for a
crockpot, 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 from
remaining juices. Place meat into juices and reheat for serving.
Grate cheddar cheese into
strips. Add shredded cheese over the top of the meat and heat briefly to melt the cheese, or if
the meat is sufficiently hot, allow cheese to melt over hot meat.
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