Beef Salad Sandwich by
Cook roast in crock-pot with plenty of liquid to almost cover the meat until it is tender enough to be easily shredded with a fork. 6-8 hours. Shred meat with two forks and allow to cool in refrigerator for at least 2 hours. Mix in mayo and relish to taste. Serve cold on bread as a sandwich, top with lettuce, pickles, tomato...whatever trips your trigger!