Crock pot French Dip Sandwiches
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
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