Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I like to serve the cooking juices in individual cups for dipping.

Ingredients Nutrition


  1. Halve roast and place in a 3 quart slow cooker.
  2. Combine the soup, consomme, broth and bouillon; pour over roast.
  3. Cover and cook on low for 6-8 hours or until meat is tender.
  4. Remove meat and shred with two forks.
  5. Serve on rolls.
  6. Skim fat from cooking juices and serve as dipping sauce.

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