Sunday, February 13, 2011

French Dip Subs

This one just left me speechless.

It is that good.

Nuttin' else to say, 'cept that they won't last long!

French Dip Subs

1 3-lb eye of round roast, trimmed of fat
1 can condensed French onion soup, undiluted
1 can beef consomme, undiluted
1 can beef broth (the Campbell's kind)
1 tbsp beef bouillon granules
pepper to taste
hoagie rolls

Cut roast in half and place in bottom of slow cooker. Pour soups and bouillon granules over the roast. Cook on low for 8-10 hours. Shred meat with forks and place on hoagie rolls. Strain broth if desired and serve with subs.

(I'm just guessing, but a 3-lb roast should serve at least 8-10 people.)

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