Halve roast and place in a 3qt slow cooker. Combine the soup, consomme, broth and bouillon, and pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.
Jenny's notes- This is really a fatty sauce when you are done cooking it, as this is a fatty cut of meat. It is delicious! But Fatty! What I do is put the sauce in the freezer, and bring the fat to the surface, skim the fat off that way. Then heat it back up on the stove top, and even add some other seasonings if I want, but it is perfect without anything else. Also toasting the hoagie rolls under the broiler helps as it is a messy sandwich, yumm!!! -)
Originally Submitted
7/10/2011
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