 | | Directions | | If using oven instead of a slow cooker, preheat to 350º 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 consommé. Add water, prepare according to can instructions, and serve hot. |
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Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: Dutch oven or crockpot
Servings: 20
Serving Size: 4 ounces
|  | | Ingredients | | - | | 5 pounds roast beef |
| - | | 1 envelope of onion soup mix |
| - | | 1 tablespoon black pepper |
| - | | 1/4 cup beef soup base (very concentrated) |
| - | | water - to cover half the roast beef |
| - | | 20 hoagie buns |
| - | | 30 ounces of condensed beef consommé |
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