Overnight Roast

Using any roast, thaw it and put it in a 4 qt slow cooker. Cover with water, sprinkle with salt and pepper. Add a Tbsp of vinegar for even more tender results.

1.Slow cook on low overnight.
2.In the morning, drain broth and set aside for another recipe.* Shred meat with two forks and add cream soup. Cover and leave on low several more hours. 
3.Serve over mashed potatoes, rice, or in a sandwich. Add a side of steamed or roasted veggies. Enjoy!   

*This broth is really good to use as the liquid for cooking rice. I would simply put two cups of rice in my electric pressure cooker, add about 4 cups of broth and hit the preset rice setting! 

This recipe/method works really well for a delicious but easy Sunday lunch.

Note: I use my own cream soup, which tends to be thinner than store-bought cream of mushroom soup. If you’re using store-bought, you may wish to stir some broth in with the cream soup to make it more pourable before covering shredded roast.