Slow-Cooker Pot Roast Sandwiches

• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/2 cup water
• 1 pkg. (28 g) dry onion soup mix
• 1 extra-lean boneless beef pot roast (2 lb./900 g)
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 8 lettuce leaves
• 8 sesame seed sandwich buns, split

1. Mix dressing, water and soup mix in saucepan; bring to boil.
2. Pour dressing mixture over roast in slow cooker; cover with lid.
3. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
4. Remove meat from slow cooker; shred with fork.
5. Return to slow cooker.
6. Add barbecue sauce; stir to evenly coat meat with sauce.
7. Fill buns with meat mixture and lettuce.

olive oil, water, onion soup, extralean, bullseye, sandwich buns

Taken from www.kraftrecipes.com/recipes/slow-cooker-pot-roast-sandwiches-173687.aspx (may not work)