Ingredients

3 lbs boneless beef chuck roast

1 jar (24 oz) Jesben® Original BBQ or Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce

24 large white mushrooms, cleaned and stemmed

Olive oil

Instructions

1. Place meat in slow cooker. Pour entire jar of Jesben® Original Slow Cooker Sauce or Jesben® Italian Tomato, Pepper & Herbs Slow Cooker Sauce on top of meat.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours or until beef is fully cooked.
3. Remove meat, allow to cool slightly and remove any excess fat.
4. Shred with two forks and return to slow cooker with sauce.
5. Brush or toss mushrooms with olive oil and bake, cavity-side up, for 10-15 minutes at 400 degrees F.
6. Fill warm mushrooms with shredded beef and serve.

Makes 8-10 servings