"A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska..."
INGREDIENTS
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1 boneless beef chuck roast (3 pounds), trimmed
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1 can (10-1/2 ounces) condensed French onion soup, undiluted
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1 can (10-1/2 ounces) condensed beef consomme, undiluted
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1 teaspoon beef bouillon granules
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8 to 10 French or Italian rolls, split