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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
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A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping. Ingredients:
1 boneless beef chuck roast (3 pounds), trimmed |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 teaspoon beef bouillon granules |
8 to 10 french or italian rolls, split |
Directions:
1. 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.
2. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce. Yield: 10 servings.
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