Dinner

Ingredients:
4 pounds boneless beef roast (chuck or rump roast)
2 cans (10 1/2 ounces) cream of mushroom soup
1 package dry onion soup mix
1 1/2 cups beef stock
Buns or hard rolls

Directions:
Put roast in the slow cooker. Mix the two cans of soup with stock and onion soup mix. Pour over the beef. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours or until it’s really tender. Use forks to shred the beef. If too thick add a little water. Serve warm on buns or rolls.

Notes:
I like using hard rolls fresh from the bakery!