Shredded beef simmered in savory juices, served on rolls with au jus for dipping. A slow cooker classic that’s hearty and irresistible.
Ingredients
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 consomme, undiluted
1 (10.5 ounce) can condensed beef broth, undiluted
1 teaspoon beef bouillon granules 8 french or italian rolls, split
Directions
Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 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.
