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How to make it

  • Day 1: Brown roast and garlic in olive oil, place in crock pot.
  • Surround roast with potatoes and carrots.
  • Add remaining ingredients and cover COMPLETELY with water, up to the top of crock pot.
  • Cook on low 8 hours. Remove roast and vegetables, slice and serve.
  • Reserve broth and refrigerate.
  • Day 2: Melt butter in a pot large enough to hold reserved broth and sautee sliced onions until carmelized. (I use a little Worcestershire and brown sugar in the carmelization process)
  • Meanwhile skim refrigerated broth of solidified fat and strain. Once onions are carmelized, add broth, seasoning to taste, and bring to a boil. Reduce heat and simmer 30 minutes.
  • While soup is simmering, reheat leftover sliced roast, spooning some of the soup over to keep from drying out the meat.
  • Preheat broiler, place meat and swiss cheese on bottom half of bun and broil just until cheese is melty.
  • Serve soup with mozzarella cheese and croutons.
  • Day 3: Shred remaining pot roast, combine with BBQ sauce in a saucepan and warm until hot all the way through, stirring often to prevent sticking, you may need to add a bit of water to this.
  • Scoop onto buns.

Reviews & Comments 2

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    " It was excellent "
    a1patti ate it and said...
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    " It was excellent "
    pleclare ate it and said...
    Great recipes!!
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