Italian Beef (submitted by Theresa Thompson)
1 Highland roast between 3 to 6 pounds (this is a good one for the tougher cuts)
1 16-oz. can of beef broth
1 pack of dry Italian salad dressing mix
1 pack of onion soup mix
Put everything into a slow cooker.
If cooking on low, cook for 24 to 36 hours.
If cooking on high, cook for 24 hours.
Shred the meat and serve on crusty rolls with hot peppers.
Since this roast cooks for so long, cuts of chuck roast are good to use. Play around with the salad dressing and onion soup mixes. You can use zesty Italian, regular Italian, etc. Same with the soup mix—use mushroom onion, regular onion, etc. This is also a good way of making venison or pork roast. You can’t tell the difference once the meat is done.