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.
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