 | | Directions | - If using oven instead of a slow cooker, preheat to 350° F.
- Place 5 to 6 pounds of roast beef in a Dutch oven or slow cooker.
- In a bowl mix together dry soup, black pepper and concentrated beef soup base.
- Pour soup base mixture over roast beef.
- Add water to pan to cover half the roast beef. Omit water, if using a slow cooker.
- Oven bake a minimum of 4 hours, or for a slow cooker, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
- Skim any excess fat off of remaining juices. Place meat into juices and reheat for serving.
- For beef dipping sauce, use a condensed beef consomme. Add water, prepare according to can instructions, and serve hot.
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Prep Time: 15 minutes
Cook Time: 6 or more hours
Container: Dutch oven or crockpot
Servings: 20
Serving Size: 4 ounces
|  | | Ingredients | | - | | 5 pounds roast beef |
| - | | 1 packet dry onion soup mix |
| - | | 1 tablespoon black pepper |
| - | | 1/4 cup beef soup base (very concentrated) |
| - | | water - to cover half the roast beef |
| - | | 20 hoagie buns |
| - | | 30 ounces of condensed beef consomme |
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