Preparation:

Place roast, bouillon cubes, garlic salt and salad dressing in crock pot. Add enough water to cover beef. Cook on low for 8 hours.

Wrap garlic bread in foil and warm in oven for 10 minutes. Shred beef with fork and knife. Serve as a gravy on garlic bread.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:

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