|Source||Marty Prass (2003)|
|Prep time||5 minutes|
|Cooking time||6 hours|
|Total time||6 hours, 5 minutes|
Halve the roast if necessary and place in slow cooker. Combine all the soups and pour over roast. Cover and cook 6 to 8 hours on low. Remove roast and shred with fork. Skim fat from broth and use as a dipping sauce.