Shredded French-Dip Sandwiches

By joeyanne

Ingredients

• 3 lbs chuck roast
• 1 (10 3/4 ounce) can French onion soup
• 1 (10 3/4 ounce) can beef consomme
• 1 (10 3/4 ounce) can condensed beef broth
• 1 teaspoon beef bouillon granules
• 8 -10 kimmelwick rolls

Preparation

Step 1

Directions

Cut roast in half, place pieces into crockpot.

Combine canned soups with bouillon granules.

DO NOT DILUTE SOUPS!

Pour over meat.

Cover, cook on low 8 hours.

Remove meat from crockpot,shred with forks.

Skim fat from aujus in crockpot.

Return meat to crockpot,to rewarm.

Pile meat on rolls.

Serve juice as dipping sauce on the side.