Ingredients
Scale
- 1 yellow onion sliced
- 2.5 pounds beef roast (I used cross rib roast)
- 1 tablespoon seasoned salt
- a few dashes worcestershire sauce
- 1 bottle creamy caesar salad dressing (I used Newman’s Own)
- 3 hearts of romaine chopped
- 4 tomatoes chopped
- 1/2 cup shredded parmesan cheese
Instructions
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Place sliced onions in slow cooker. Liberally sprinkle seasoned salt over all sides of the roast, and place the meat on top of the onions. Sprinkle a few dashes of worcestershire sauce over the roast.
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Pour enough dressing over the meat to cover it completely, but not the whole bottle. (You’ll want to save some for the salads.) Cook on low for 8-10 hours.
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Turn off slow cooker. Shred cooked meat in the pot, removing any fatty parts. Stir the shredded meat into the sauce, and allow to sit for a few minutes with the lid off.
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Place lettuce and tomatoes in large salad bowls. Use a slotted spoon to scoop meat onto each salad. Sprinkle parmesan and drizzle dressing over the meat. Serve!
- Prep Time: 5
- Cook Time: 480