This was so good and so easy! I did use a little Worchestershire sauce, garlic powder, and onion powder on the meat (2 1/2 lb chuck roast). Other than that, no changes to the recipe. I cooked all day on low for 10 hours while I was at work. The meat was so tender that it wouldn't really slice, but that was fine with us. I did as others suggested and sliced/shredded the meat and then let it sit in the liquid for about an hour before serving. Spread some butter on rolls, topped with Provolone, and put under the broiler for a few minutes. YUMMY!

Reviewed On: Oct. 5, 2009

These were great. They had a wonderful flavor and were not dry at all. I will definitely make these again.

Reviewed On: Oct. 5, 2009

These were great. Wonderful flavor. I would defnitely make again. They tasted great the next day, too!

Reviewed On: Oct. 5, 2009