I’ve been making what I call Italian Beef for, well, a long time.
It’s my signature dish. That and corn casserole. They are both
throw-together easy.

Almost without fail, all my roasts are made into shredded beef
sandwiches. It’s what we like. Everyone in the family likes it. Which is rare.

It’s not really Italian Beef. So I’m unveiling the official name.

Champion Shredded Beef

3 lbs roast (if it’s thick cut in half)
Lipton onion soup packet
Au Jus packet
2 C beef broth
1 C water
1/2 C juice from jalapeño, pepperoncini or pickle jar

Put all in slow cooker, low for 6 hours

Shred meat with 2 forks
Cook on low for 1 more hour

(freezes well)