Ingredients

2 1/2 pounds lean chuck roast to 3 1/2 pounds
1 large onion quartered, and
thinly sliced
1 envelope onion soup mix
2 garlic cloves to 3 thinly sliced
1 can tomato soup-10 1/2 oz.
1/4 C. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/4 tsp. hot ground pepper mix
1/2 tsp. celery seed
Salt to taste

Cooking Instructions

Trim fat from beef and cut into 4 or 5 large chunks to fit in crock pot. Combine remaining ingredients and pour over beef. Cook on low for 8 to 10 hours or 4 to 5 hours on high. Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 minutes to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crock pot

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)