Searing Roast: Season roast on all sides with salt & pepper. In a large skillet or pot heat 1 TBS of cooking oil on medium high heat. Once pan is hot, place roast in and let sear for 4-5 minutes on one side, turn roast over and cook an additional 3-4 minutes. Cook the edges for 1 minute per side. Place roast in bottom of crockpot. (This is an optional step that you can skip to save time. But searing the roast adds a delicious flavor and locks in the juices.
Sprinkle one packet of dry beefy onion soup mix evenly over the roast. Pour 2 cups of water along sides of roast and on top of roast.
Place lid on crockpot and cook roast for 5-6 hours on high or 8-10 hours on low until roast is fork tender.
Shred beef and allow to rest in juices while the sauce is made.
In a small pan add all sauce ingredients and mix well. Cook over medium high heat for 5 minutes stirring constantly. Turn off burner and allow to cool a few minutes.
I use onion rolls. Slather some sauce on bottom bun, place beef over sauce, sprinkle with cheese, melt under broiler for 1-2 minutes or in microwave for 10-20 seconds, spoon more sauce on cheese, cover with top bun and enjoy.
Do you have a cookbook I can buy??
I certainly do have a cookbook volume one. I will link below. I am also working on volume 2 to be released early Fall. Thanks so much for enjoying my recipes. https://www.blurb.com/b/9452561-catherine-s-plates