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Ingredients One per line	1 roast (3-4 lbs or any size. Make alot and freeze it). Chuck or rump roasts shred well l envelope dry onion soup mix l envelope Au Jus gravy mix 2 cups beef broth
Directions One per line	Cook it all in a crockpot on low for 8-10 hours or high for 5-7 hours...or just cook until it's tender and will shred really easy. When you shred the meat don't let it get too small. Keep the pieces a good size, it looks better that way! Take off all the fat and yucky stuff. Then take the liquid and strain it to get all the floaties off and throw them away. I actually make it a day ahead of time so I put the liquid in a container and by the next day the fat is congealed on the top and I just scrape it off and throw it away. Then I dump the juice over the chunks of meat in a large pan and GENTLY heat it up. If you boil vigorously or stir it the meat will start to fall apart. If you want more juice add a little water or beef bouillon. Serve with provolone cheese and bowls of au Jus. Yum.
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