1. Season roast with salt and place in slow cooker. Add garlic, mushrooms and onion. 2. Combine spaghetti sauce mix and tomato sauce. Pour over roast and vegetables. Cover and cook on low for 10-12 hours. 3. Remove from slow cooker. 4. Melt butter in saucepan. Stir in flour. Cover and cook until bubbly. Add sauce. Cook until thick and bubbly. 5. Shred or slice meat. Add to sauce. Allow to cool. 6. Place in freezer bags, label and freeze. 7. To serve: thaw and heat through. Serve over hot pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
