1 - 3 pound eye or rump roast -- see notes
1 package dry au jus gravy mix
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper (1/4 to 1/2)
Directions:
Place roast in slow cooker. Prepare gravy according to package directions and pour over roast.
Sprinkle garlic powder, onion powder, salt and pepper in.
Cover and cook on low 6 hours. After 6 hours remove meat and trim fat. Shred meat and return to slow cooker, cooking until desired tenderness. Add more water if roast is not covered with liquid when returning to cooker.
Stacy's Notes: Made this Feb 2003. A definite keeper, it was delicious and very easy. I had a 2.5 lb sirloin tip roast in the freezer, so I used that. (I've also used chuck and rump roasts for this recipe). I sprinkled on liberal amounts of garlic & onion powders, salt and pepper and didn't measure. Shredded meat and returned to mixture for about 1/2 hour to heat through. I didn't have to add any extra liquid. Served this with homemade wheat hamburger buns.
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