3 -5 lbs
1 (10 1/2 ounce) cans
( Consider 2 for larger roasts)
( or 1 medium but I prefer the 2 large quarters for their fit in the pot)
( Himalayan pink if you have it!)
( gently crushed)
water, if necessary
roll, of choice
provolone cheese (sliced) or
- Sprinkle half of the salt and pepper in the bottom of the slow cooker.
- Place meat in the pot and sprinkle remaining salt and pepper on top of roast.
- Cut 1/2 onion in half again and wedge quarters in along the sides of the pot on either side of meat.
- Add spices, bay leaf, and garlic cloves.
- Pour in broth and soy.
- Top with as many potatoes and carrots as you would like.
- Cook high for 4-5 hours or low for 6-8 hours. Add water whenever necessary to keep meat covered. If cooking unattended, start with roughly an inch of covering.
- Remove potatoes, carrots and onion with slotted spoon and set aside to enjoy as side dishes, or have onion on sandwiches. Find that pesky bay leaf and discard. Shred meat in place in the pot (or remove, shred, and return if you prefer).
- Serve on rolls with cheese of choice. Ladle liquid for dipping if desired, or serve sandwiches "wet." May need to stretch with water or additional beef broth. If you are lucky, you'll be one of the ones who get a chunk of garlic in your sandwich! MMMMMMMMMMMMMM!
- Turn pot off for immediate serving, or turn to keep warm setting if you would like to keep meat perfect for a potluck or buffet.
- Experiment! Use more or fewer potatoes, carrots, or onions. These are my preferences, but don't be shy about doing your own thing! I recommend at least some potatoes to pull some of the salt. You can always add more salt later to your taste. I do this in part because I LOVE the flavor imparted from the Himalayan pink salt! If you have never tried it, it has a very rich mineral flavor. I have also experimented successfully with other adds such as celery, turnips, etc. Have fun with it!