French Dip by Jen

Posted by carsimulator on Wednesday, January 12, 2011

Ingredients:
1 beef chuck roast (3 pounds), trimmed
2 cups beef broth
1 envelope of dried onion soup mix
6-8 French rolls, split

Assembly:
Place roast in a 5-qt. slow cooker. Add the beef broth and onion soup mix packet. Cover and cook on high for 5-6 hours or until beef is tender or on low for 8-10 hours
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.

Freezer Friendz:
Thaw meat. Place in crock pot on low for 8-10 hours.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls.

Yield: 8 servings.