3-4 lb. sirloin tip roast
3 or more beef bouillon cubes
Salt & pepper to taste

Place meat fat side up in roasting pan. Salt and pepper to taste. Pour about 1 glass (8-12 ounce) of water in bottom of pan. Add bouillon cubes. Cover tight with Reynolds Wrap. Cook about 45-60 minutes per pound. Meat is done when it shreds apart easily. Let meat cool.

After cooled shred meat with fork and place in slow cooker. Add 1 can beef consomme soup and 1 can cream of mushroom soup. Mix together and let simmer until hot. Serve on buns with onions and mushrooms.