iClone
New Member
Secret recipies are futile
Posts: 11
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Post by iClone on Nov 17, 2008 21:56:50 GMT -6
Shredded French Dip Sandwich Yields: 8-10 Servings
1 boneless beef chuck roast (3 pounds), trimmed 1 can (10 1/2 ounce) condensed French onion soup, undiluted 1 can (10 1/2 ounce) condensed beef consomme, undiluted 1 can (10 1/2 ounce) condensed beef broth, undiluted 1 teaspoon beef bouillon granules 8-10 French or Italian rolls, split
Halve roast and place in a 3 quart slow cooker. Combine the soup, consomme, broth, and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until the meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce in small cups.
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