2-3 lb. chuck roast1/2 tsp. garlic powderSalt and pepper, to taste1 can (14.5 oz.) beef broth2 tbsp. cornstarch1/4 cup cold waterAdditional salt and pepper, if desiredBread slices

Place roast in a crockpot. Sprinkle roast with garlic powder, salt, and pepper. Pour the beef broth around the roast. Cover and cook on low 6-8 hours or until beef easily shreds with a fork. Remove roast from the crockpot and shred beef.In a medium pan, add 2 cups of the broth from the crockpot into the pan. Cook over medium-high heat until hot. Stir cornstarch and water together in a small bowl or cup. Add to pan. Lower heat to medium and stir constantly with a wire whisk. Bring to a boil and boil for 1-2 minutes or until the gravy thickens. Season with additional salt and pepper if desired.Place a bread slice on a plate. Top with shredded beef. Place another bread slice on top. Cut sandwich in half, corner to corner, forming two triangles. Pour hot gravy over the top.

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