Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

I always loved hot sandwiches as a kid. My family is not too crazy about 'mushy meat', but this has a flavor that even they love. I like to use home made white bread to turn this into open faced sandwiches. Add mashed potatoes and you have a complete comfort meal for a cold day. Leftovers get turned into a quick and easy potpie the next day. This also freezes very well! Considering the ingredients, I am sure I got the recipe idea from a soup can once upon a time. It has been so long I honestly cannot remember, though.

Ingredients Nutrition

  • 2 -3 lbs roast (can be any kind, I use what is on sale)
  • 1 (26 ounce) can cream of mushroom soup
  • 1 (2 ounce) packetdry beefy onion soup mix
  • 39 ounces water (1 1/2 soup can)
  • 14 cup cornstarch
  • 1 cup water

Directions

  1. Place roast in crock pot.
  2. Sprinkle beefy onion soup mix over roast.
  3. Mix 39 oz water and mushroom soup.
  4. Pour over roast.
  5. Turn crock pot on low setting for 8-10 hours.
  6. Right before meal time, take roast out of crock.
  7. Whisk together cornstarch and 1 C water.
  8. Pour into broth in crock.
  9. Stir well.
  10. Shred roast with two forks and return to crock pot.
  11. Serve over bread.