Slow Cooker French Beef Dip Sandwiches
1 3-pound boneless beef chuck roast, trimmed
1 10.5-ounce can condensed French onion soup, undiluted
1 10.5-ounce can condensed beef consommé, undiluted
1 10.5-ounce can condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 French or Italian rolls, split
Halve roast and place both halves into a slow cooker. Pour the soup, consommé, broth and bouillon over the roast. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce. Serves: 8.
1 3-pound boneless beef chuck roast, trimmed
1 10.5-ounce can condensed French onion soup, undiluted
1 10.5-ounce can condensed beef consommé, undiluted
1 10.5-ounce can condensed beef broth, undiluted
1 teaspoon beef bouillon granules
8 French or Italian rolls, split
Halve roast and place both halves into a slow cooker. Pour the soup, consommé, broth and bouillon over the roast. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce. Serves: 8.
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My husband aka "Seve" thought this was the best thing ever. It was so easy.
I forgot about the beef boullon granules so I just addded some salt and it was perfect!! Oh, and we trimmed the fat only after it was all cooked and ready for the table.
This will definitely be added to the family recipe book.
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