SHREDDED FRENCH DIP
Also another Shredded Beef recipe below

Plan ahead...uses a slow cooker.
A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls.  You can serve the cooking juices in individual cups for dipping.

1 boneless beef chuck roast (3 lbs), trimmed
1 can (l0-1/2 oz) condensed French onion soup, undiluted
1 can (10-1/2 oz) condensed beef consomme, undiluted
1 can (10-1/2 oz) condensed beef broth, undiluted
1 tsp. beef bouillon granules
8 to 10 French or Italian rolls, split

Halve roast and place in a 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.

Yield:  8-10 servings.

Good for picnics for something easy and different.

Shredded Beef Sandwiches
This has a different flavor then the one above and also great for picnics.

1 boneless chuck roast (about 4 lbs.)  
1 large onion,  thinly sliced 
1 cup ketchup 
1/4 cup lemon juice  
3 tbs. Worcestershire sauce 
2 tbs. vinegar 
2 tbs. brown sugar  
1 tsp. salt  
1/4 tsp. pepper  
1/2 tsp. liquid smoke  
24 hamburger buns, split

Cut roast in half; place in a slow cooker.  Top with onion.  Combine the next eight ingredients; pour over roast.  Cover and cook on low for 8-9 hours or until the meat is tender.  Remove roast and cool slightly; shred meat with two forks.  Skim fat from cooking liquid.  Return meat to slow cooker; heat through.  Using a slotted spoon, place 1/3 cup meat mixture on each bun.

Yield: 24 servings

 

ENJOY!