2 cans (10.5 oz each) condensed French Onion soup
3 - 4 pound beef chuck roast
2 cubes beef bouillon
8 crusty sandwich rolls
provolone or swiss cheese, thinly sliced
Horseradish, optional
Sear each side of roast in large frying pan. Salt and pepper each side. Place roast in crock pot. Pour the 2 cans of soup over top of roast. Unwrap each cube of beef bouillon and place in crock pot. Cover and cook on low for 8 hours or high for 4 hours. Transfer beef to large plate and shred with forks. Spread horseradish on rolls, top with meat and cheese. Fill small ramekins with beef au jus for dipping.
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