Trim as much extra fat that you can from the meat, then cut up into large chunks.

Spray inside of slow cooker crock with non-stick cooking spray. Place chunks of meat in a slow cooker.

Mix soups, garlic and dry onion soup mix and pour over roast. Cook on low for about 6-8 hours (until you are able to shred with a fork).

Remove meat from juices to a large bowl and continue to pull apart, using 2 forks, to shred.

Strain juices to a large bowl or 8 cup measuring bowl, let stand for a bit (or overnight in the refrigerator) to let fat rise to the top and skim it off.

If serving right away, transfer meat back to slow cooker and pour juices over the shredded meat, to your desired liking. Set temp to warm. You don’t want to continue to cook, just keep warm for serving. If making ahead to serve the next day, see Note

Serve on sliced buns.

NOTE: **To Make Ahead:**. Separate the meat from the juices. Pour juices into another container and refrigerate to let the fat harden; easier to skim it off. Shared the meat with 2 forks (should fall apart) and refrigerate until ready to reheat. Then transfer meat and sauce (fat skimmed off) to slow cooker crock, cover with foil and heat in oven at 250 degrees for 45 minutes (stir half way through) or until heated through. Then place crock in slow cooker and set to warm setting to keep warm while serving. Freezes well (I seal in food saver bags).