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2 1/2 pounds beef roast, chuck roast, thick chuck steak or 7 bone roast
1 cup water
8 teaspoons instant beef bouillon granules
16 teaspoons dried minced onion
2 teaspoons onion powder
1/2 teaspoon Bon Appetit Seasoning
In cold slow cooker place thawed or fresh roast. Pour the all other ingredients over the roast saving the water to pour in last over the dry ingredients. Cover slow cooker with lid. Can be cooked overnight on low heat or 6 hours on high heat until meat shreds easily with a fork. When cooled, place meat and juice in a freezer bag or container. Seal label and freeze.
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