Shredded French Dip Recipe
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.
- 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
- 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; serve juices on the side for dipping. Yield: 10 servings.
1 serving equals 399 calories, 15 g fat (5 g saturated fat), 91 mg cholesterol, 1,104 mg sodium, 30 g carbohydrate, 2 g fiber, 33 g protein.
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