Taste of Home
Shredded French Dip
TOTAL TIME: Prep: 5 min. Cook: 6 hours
YIELD: 10 servings.
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
Ingredients
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1 boneless beef chuck roast (3 pounds), trimmed
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1 can (10-1/2 ounces) condensed French onion soup, undiluted
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1 can (10-1/2 ounces) condensed beef consomme, undiluted
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 teaspoon beef bouillon granules
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8 to 10 French or Italian rolls, split
Directions
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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.
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2.
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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