Savory beef sandwiches

 Savory beef sandwiches

1 Tbl dried minced onion   
2 tsp salt 2 tsp garlic powder    
2 tsp dried oregano
1 tsp dried rosemary, crushed   
1 tsp caraway seeds
1 tsp dried marjoram    
 1 tsp celery seed
¼ tsp cayenne pepper    
3-4lb chuck roast sandwich rolls  

Combine seasoning, rub over roast.  Place in a slow cooker.  Cover and cook on low for 6-8 hours or until meat is tender.  Shred with a fork.  Serve on rolls.

For freezer Club I tripled the recipe.

ONION SANDWICH ROLLS  

1 envelope onion soup mix   
½ cup boiling water
1 Tbl butter or margarine   
3 ½ to 4 cups all-purpose flour
2 pkg quick-rise yeast    
1 Tbl sugar
1 cup warm water  

In a bowl, combine the soup mix, boiling water and butter; cool to 120.  In a mixing bowl, combine 1 cup flour, yeast and sugar.  Add the warm water; beat until smooth.  Stir in 1 cup flour.  Beat in onion soup mixture and enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Cover and let stand for 10 minutes. Divided dough into 12 portions and shape each into a ball. Preheat to 200 and turn off oven.   Place on greased baking sheets; flatten slightly.  place in oven and let rise for 15 minutes.  Bake at 375 for 16-19 minutes or until golden brown.  Remove from pans to a wire rack.  Yields one dozen.