- 1 (3 pound) boneless beef chuck roast, trimmed
- 1 (10.5 ounce) can condensed French onion soup, undiluted
- 1 (10.5 ounce) can condensed beef consomme, undiluted
- 1 (10.5 ounce) can condensed beef broth, undiluted
- 1 teaspoon beef bouillon granules
- 8 French or Italian rolls, split
- 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.
- Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.