Hot Beef Sandwiches

Ingredients:

• Beef Roast, grass fed (The size of roast depends on the number of people serving. A 2 lb roast will serve 4-6 easily.) 
• 32- 44 oz organic beef broth (see directions below for explanations) 
• 2 packets onion soup mix (or make your own)
• Buns
• Salt and Pepper to taste

Directions:

1. Place beef broth and onion soup mix in slow-cooker. 
2. Mix. 
3. Add beef roast. 
4. Cook on low for 6 hours.  
5. Remove from slow-cooker. 
6. With 2 forks (or on the shred setting in a food pressor with a little of the beef broth from the slow-cooker, gently shred the roast.) 
7. Either store beef in appropriate container to be used in the future: You can either freeze for a date in the future or refrigerate for a date in the coming week. When you are ready to use you will (thaw if necessary) return to the slow cooker with 1 can of beef broth (or about 8-12 oz.). 
8. Or immediately return to the slow-cooker after shredding: If returning to slow-cooker, you can either pour out some of the remaining broth until there is only about 8-12 oz. left, or pour out all of it and start with a new can. 
9. Salt and Pepper to taste. 
10. Add second packet of onion soup mix to broth. 
11. Mix. 
12. Serve with a slotted spoon on your choice of buns. 

Suggested topping options:
Shredded cheese
pickles
mustard