|Source: Marty Prass (2003)|
|Prep time: 5 minutes||Cooking time: 6 hours||Total time: 6 1⁄12 hours|
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.