- 1 boneless beef chuck (3 lb.), trimmed & halved
- 1 can condensed French onion soup
- 1 can condensed beef consomme
- 1 con condensed beef broth
- 1 t. beef bouillon granules
- 8 to 10 French or Italian rolls
Place roast in crock pot. Combine soups & bouillon together, then pour over roast. Cook on low for 6 to 8 hrs. When done, shred meat with 2 forks & serve on rolls. Skim excess fat off the juices & then serve the juice in bowls for dipping.
Makes 8 to 10 servings.