3lb rump roast or london broil steak
1 can condensed french onion soup
1 pkg of aujus seasoning
3 c warm water
Trim the excess fat off the meat. Place in slow cooker. Add the rest of the ingredients.
Cook on low for 7 hours or high for 4 hours.
Shred meat half hour before time is up on cooking, so it can soak up the juice.
Toast your choice of bun, roll, or french bread.
Serve sauce for dipping.
Ashlee Macdonald
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