4 to 5lb. chuck roast (or two smaller 2 1/2 pound roasts)
1bottle (12 ounces) chili sauce
1envelope onion soup mix
1cancola
Instructions
Place roast in slow cooker.
Mix chili sauce, soup mix, and cola together.
Pour mixture over the roast.
Cover and cook on low for 8 hours or until fork tender
Notes
Cook once and turn the leftovers into a few different meals. That’s how I roll! I serve this with potatoes the first night. Later in the week, shred some of the beef and warm it with BBQ sauce on buns. Also great shredded and tossed with a can of diced green chilis or salsa and serve warm with hot tortillas with your favorite Mexican fixin’s.