I don’t know about you, but I love my crockpot. It’s kind of a family joke around here, that mom is always buying another crockpot. I think I own five of them currently  and believe it or not, there have been times that I have used at least four at a time. After church soup buffets are a super, simple way to have lunch for a crowd, after all. 

But today, rather than a soup recipe, and in light of the upcoming Superbowl, I thought I would share a family favorite. This recipe makes a delicious weeknight meal when paired with a salad and some baked fries. Or go the really easy route and just have it with some chips. I’m sure it would also be welcome at a Superbowl party.

Beef on a Bun

What you’ll need:

• 1 tbsp. dried minced onion
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 1 tsp. dried marjoram
• 1 tsp. celery seed
• 1/4 tsp. cayenne pepper  or black pepper
• 1 boneless chuck roast (3-4 lbs.)
• 8-10 sandwich rolls

Place roast in the crockpot. Dump/rub the seasonings over the roast. Cover and cook on low for 6-8 hours or until meat is tender. No liquid is added to the crockpot. The moisture comes from the roast. Shred with a fork. Serve on rolls.

We like to put mayo and shredded cheese on our sandwiches and we prefer a good hard roll, but that’s completely up to you.

*Note: I often will often use venison for this recipe. It’s amazing cooked this way.

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Michele Laramay

I am a mom to five sons, ages 18 to 28. I have been married to the love of my life for thirty-two years andthanks to him, have been able to be a stay-at-home, homeschooling mama all these years.

Latest posts by Michele Laramay (see all)

• Monday Meals: Beef on a Bun - January 30, 2017
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