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
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)