Shredded French Dip (crock pot)

Contributed By: Kay Davis


3 pounds chuck roast or London Broil or the flat cut of beef brisket
1 10 1/2 oz can condensed beef consomm? soup -- undiluted
1 10 1/2 oz. can condensed French onion soup -- undiluted
1 10 1/2 oz. can condensed beef broth -- undiluted
1 teaspoon beef bouillon granules
1 tblsp. Worcestershire sauce
8 French or Italian rolls -- split


Sear roast in a frying pan with a bit of oil and place in a slow cooker. Combine the soup, consomm?, broth and bouillon and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat and shred with two forks or slice thinly with a sharp knife. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce in individual small bowls.

Helpful Hints:

Cook?s note:
1) I make a horseradish sauce with mayo and prepared horseradish, smear on Portuguese or Italian rolls, add a slice of provolone cheese.

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