Shredded French Dip

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.

• Ready In: 6 hrs 20 mins
• Serves: 10

Ingredients

• 1 (3 lb)  boneless beef chuck roast, trimmed
• 1 (10 1/2ounce) can  condensed French onion soup, undiluted
• 1 (10 1/2ounce) can  condensed beef consomme, undiluted
• 1 (10 1/2ounce) can condensed beef broth, undiluted
• 1  teaspoon beef bouillon granules
• 8 -10  Italian rolls, split

Directions

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.