1 - 4-6# Top Round Roast

2 - 10.5 oz. Campbell's condensed beef broth, undiluted

1 - 12 oz can beer, NOT dark

1 envelope dry Lipton onion soup mix

1 t. minced garlic

1 t. dried thyme

Spray slow cooker lightly with nonstick spray. Put roast into slow cooker. Add canned broth and beer. Add dry onion soup mix, garlic, and thyme, making sure they go into the liquid. Stir lightly. Cook on low 8 - 10 hours, or until falling apart. Remove meat; shred. Discard any fat or gristle.
Put meat back in juices. Reheat; serve on bakery hardrolls with horseradish.