Crock Pot Roast

(Shredded French Dip)

This recipe was originally for shredded beef on split, Italian rolls with juice for dipping.  It sounded like a great way to make tender chuck roast.  It cooks in the Crock Pot while you are away at church or just busy doing other things.  This makes a great Sunday Dinner.  Leftovers can be used on split rolls for sandwiches.

If necessary, halve a 3-4 lb. boneless chuck roast and place in your greased Crock Pot.

Combine:            1 can condensed French Onion soup, undiluted

                        1 can condensed beef consommé, undiluted

                        1 can condensed beef broth, undiluted

                        1 t. beef bullion granules or 1 beef bullion cube

Pour over the roast and cook on low 6 – 8 hrs. or until meat is tender.

Notes:

·       I often double all the soup ingredients so I will have enough juice to make gravy for the roast and to have enough left for dipping the sandwiches.  You should have room if your Crock Pot is 5 or 6 quarts.

·       If making sandwiches – remove the roast from the Crock Pot and shred with two forks.  Serve on split Hoagie rolls.  Skim the fat from the cooking juice and serve as a dipping sauce.