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Shredded French Dip

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
  • Total Time
    Prep: 5 min. Cook: 6 hours
  • Makes
    10 servings

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 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.
Nutrition Facts
1 each: 399 calories, 15g fat (5g saturated fat), 91mg cholesterol, 1104mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 33g protein.

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