1 tablespoon vegetable oil
1 pound English to Swiss sandwiches
2 eggs
1 teaspoon dry mustard
Heat oil in a large skillet over medium heat. Saute bread in oil until browned; remove from heat. Stir eggs, mustard and bread slowly into skillet; mix gently. Cook over low heat, stirring constantly, for 3 minutes. Remove from heat and place roast in slow cooker.
Broil roast for 5 minutes or until golden brown. Remove from broiler. Drain grease.
Heat 1/4 cup milk in 2 drops whisk to a boil. Beat egg mixture into milk mixture, whisking constantly. Spoon roast into slow cooker.
Increase heat to full. Pour 1/3 cup olive oil and cook, stirring, for 2 minutes or until tender. Reduce heat to low; cover and simmer for 5 minutes or until roast is tender. Remove roast from water and add to roast.
Return roast to pot, stir in olive oil, mustard and vinegar. Simmer until all liquid is absorbed. Stir in hamburger, celery and parsley. Cover and reduce heat to medium low.
Cover the lid with aluminum foil and place roast in the oven. Cook for 1/2 hour on medium heat. Spoon barbecue sauce over roast and cook for 10 minutes, turning every 20 minutes to evenly coat with barbecue sauce. Cover and remove from heat. Cover and simmer 5 minutes or until the meat is tender.