Many-o-recipes I have tried...and this is our favorite. The au jus is amazing! We top ours with provolone cheese...pop it under the broiler for a minute to get it melty, crunchy, cheesey, and perfectly heated. Will have to make this again soon. Recipe compliments of allrecipes.com
This is delish served with garlic mayo:
1/2 C. Mayo
1 clover of garlic
Ingredients
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
Provolone cheese
Directions
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.
No comments:
Post a Comment