Shredded French Dip

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

Ingreadient

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

Step by step

1. 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.
2. Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.