Post by Baking_Bud on Jan 2, 2003 20:49:41 GMT -6
Shredded French Dip Sandwiches
3- pounds beef chuck roast
10 1/4- ounces French onioon soup - undiluted
10 1/4- ounces beef consomme- undiluted
10 1/4- ounces beef broth - undiluted
1 teaspoon beef bouillon
10 Italian rolls - split in two
Place the roast in a slow cooker. Combine the soup, consomme, broth and bouillion; 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. Yield: 8-10 Servings.
3- pounds beef chuck roast
10 1/4- ounces French onioon soup - undiluted
10 1/4- ounces beef consomme- undiluted
10 1/4- ounces beef broth - undiluted
1 teaspoon beef bouillon
10 Italian rolls - split in two
Place the roast in a slow cooker. Combine the soup, consomme, broth and bouillion; 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. Yield: 8-10 Servings.