4 pound beef chuck roast
1 bottle Italian dressing (not creamy)
1 package onion soup mix
1 clove garlic (more, if desired)

Combine bottle of Italian dressing and package of onion soup mix. Mix together well, until no lumps remain and both ingredients are thoroughly combined. Mince garlic clove and combine with dressing mix.

Place roast in Crock-Pot and add dressing mix. Turn Crock-Pot on low setting and cook 8-10 hours. Turn once during cooking.

After cooking, shred beef with fork and knife. Pour juice/dressing mix in separate bowl and strain.

Return shredded beef back to Crock-Pot and pour desired amount of juice on top (about 1-2 cups or enough to keep meet juicy and prevent burning).

Serve, Crock-Pot on low (to keep meat warm), with buns or bread. Cheese and steak sauce is optional.

Submitted by: Michael Butterfield