Shredded French Dip


  • 3 lbs of boneless beef chuck pot roast, trimmed
  • 1 10.5oz can condensed french onion soup, undiluted
  • 1 10.5oz can condensed beef consomme, undiluted
  • 1 1o.5oz can beef broth
  • 1 teaspoon beef bouillon granules
  • 8-10 French or Italian rolls, split
  1. Cut the roast in half and place it in a 3 quart slow cooker.
  2. Combine the soup, consomme, broth, and bouillon. Put it over the roast.
  3. Cover and cook on low for 6-8 hours or until meat is tender.
  4. Remove meat and shred with two forks. Serve on rolls.
  5. Skim fat from cooking juices and serve as a dipping sauce.

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