Ingredients
- 2 to 3 pounds beef chuck roast cut into large chunks
- 1 packet onion soup mix
- 1 packet brown gravy mix
- ¼ cup red wine vinegar
- 4 cups prepared mashed potatoes
- 6 to 8 slices prepared garlic toast
Instructions
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Place the chuck roast pieces into a 4 quart slow cooker.
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Sprinkle the onion soup mix and brown gravy mix over the roast. Pour the red wine vinegar over the top.
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Cover and cook on low for 6 to 8 hours or on high for 4 hours.
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Shred the beef with two forks.
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To assemble: On a plate, place the toast. Add a layer of the mashed potatoes on the toast and top with the beef and au jus.