Ingredients
Scale
- 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
- Place the chuck roast pieces into a 4 quart slow cooker.
- Sprinkle the onion soup mix and brown gravy mix over the roast. Pour the red wine vinegar over the top.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours.
- Shred the beef with two forks.
- 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.