Shredded French Dip
Quick Cooking
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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.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 5 min. Cook: 6 hours
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:
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. Yield: 10 servings.