Ingredients
- 3-4 pound bottom round beef roast (chuck will work fine too)
- salt
- pepper
- onion powder
- 2 (.87-oz.) pkgs. brown gravy mix
- 1.5 cups water
Serving Suggestions
- white or sourdough bread
- mashed potatoes
Slow Cooker Size: 4-quart or larger
Instructions
- Place the roast into a 4-quart or larger slow cooker.
- Sprinkle a small amount of salt, pepper and onion powder on to the beef.
- In a small bowl whisk together the gravy packets and water until smooth. Pour that mixture over the roast.
- Cover and cook on LOW for 7-8 hours.
- When the cooking time is done, remove the roast and place on to a plate, shred meat, discard any fat. Cover with foil to keep warm.
- De-grease the gravy in the slow cooker, I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
- Serve the shredded beef and gravy over bread and with mashed potatoes.
Source : allrecipes.com
