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I use 1 large chuck roast for every 8-10 servings.
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The recipe can be prepared in a couple of different ways.
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1.
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Slow cooker: For 1 chuck roast, pour 1 can of gravy on the bottom, add the chuck roast, then pour the other can of gravy on top.
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Add anything else you might like (i.e.
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mushrooms, onions, seasonings, etc.).
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Cover and cook on low for 6-8 hours.
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Shred, return to gravy and serve over rolls.
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2.
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Nesco: have a large 18-qt Nesco that will fit about 4 roasts.
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Again, use 2 cans per roast, dividing between the top and bottom.
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I like to cook the roasts at about 325350 degrees F for 35 hours, checking for doneness and rearranging as needed.
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You want it pretty much falling apart when its done.
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3.
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Oven: I use a very large roasting pan that fits about 4 roasts or use a couple of pans if youre cooking for a crowd.
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Once again, divide the gravy between the top and bottom of the roasts.
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Cover with tin foil.
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Cook at about 325350 degrees F for 35 hours, checking for doneness and rearranging as needed.
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Again, you want it pretty much falling apart when its done.
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In all cases, shred beef, discarding the fat.
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Return to the gravy and serve with toasted rolls.
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Absolutely fabulous!
