1 Beef Roast from Woudstra’s (any size is O.K.) – Rub with garlic salt and pepper Put the roast in a crock –pot and sprinkle with:
1 envelope “Good Seasons” dry Italian Dressing
1 envelope Au Jus mix – any brand is O.K.

Pour 1 can of beef broth over the roast and add enough water to cover the roast completely. Cook on low for 8 – 12 hours. The longer it cooks the better. I will often start it late Saturday night for Sunday dinner. To serve, remove the roast and ladle out as much au jus as you want to make the gravy. Put the juices in a large frying pan and add a water and flour mixture to make the gravy. Slice the roast and serve. This makes excellent roast beef and gravy or you can shred the beef and use it for French dip sandwiches with plenty of Au Jus. I save the extra juices (you never seem to need it all) and add it to my soup stock or freeze it to use when you want to make gravy but have no drippings.