Ingredients
1 boneless beef chuck roast (3 pounds), trimmed1 can (10-1/2 ounces) condensed French onion soup, undiluted1 can (10-1/2 ounces) condensed beef consomme, undiluted1 can (10-1/2 ounces) condensed beef broth, undiluted1 teaspoon beef bouillon granules8 to 10 French or Italian rolls, split
Preparation
Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.
