
Ingredients :
- 3 lb Chuck Roast
- 1 envelope Knorr Vegetable Soup Mix
- 2 cup beef stock
- 1 tsp Granulated Garlic
- salt
- ground black pepper
Method :
- Place beef in slow cooker
- Sprinkle with salt, pepper and garlic
- Mix soup mix with stock
- Pour over roast
- Cook on low for 8 hours, or until roast is tender and easily pulls apart
- Use juice take gravy, serve over mashed potatoes.
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