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1 boneless beef chuck roast (3 lb.) 1 can French onion soup 1 can beef consomme 1 can beef broth 1 tsp. beef bouillon granules 8-10 French or Italian rolls Halve roast and place in slow cooker. Combine soup, consomme, broth and bouillon. Pour over roast. Cover and cook on low 6-8 hours or until tender. Remove and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |