Cobble Creek Kitchen

1 4-5 lb. Beef Brisket or your favorite type of pot roast, all or most of the fat removed
1 can Cream of Mushroom Soup
1 pkg. Dry Onion Soup mix
2 tsp. of granulate Beef Bouillon or 2 Beef Bouillon cubes
Freshly ground Black Pepper

1. Trim any visible fat from pot roast and place in bottom of slow cooker. Season with pepper.
2. In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and the bouillon starts to melt. Mix well and spoon on top of roast.
3. Cover and cook on low for 7-8 hours.
4. Remove pot roast from slow cooker and place in large mixing bowl . Using two forks, shred the roast apart. When shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.



Submitted by: Corinne Taylor

Categories: Beef , Corinne Taylor , Sandwiches