Hot Beef Sandwiches
Cook in crock pot - so easy and great flavor!
Ingredients
- 3 lbs. beef chuck roast (Black Angus)
- 1 can golden mushroom soup
- 1 pkg. Lipton dry onion soup mix
- 1 can Campbell’s French onion soup
- 2 cloves garlic, minced
- hamburger buns, sliced (we use whole wheat)
Instructions
Place roast in a crock pot.
Mix soups, garlic and dry onion soup mix and pour over roast. Cook on low for about 6-8 hours (until you are able to shred with a fork).
Remove meat from juices to a large bowl and continue to pull apart with a fork and knife (see Notes).
Strain juices to a large bowl or 8 cup measuring bowl, let stand for a bit (or overnight in the refrigerator) to let fat rise to the top and skim it off. Pour some of the juices over the shredded meat, to your desired liking and reheat on stove.
Serve on sliced buns.
NOTE: I like to make ahead. I refrigerate the juices to let the fat harden easier, then skim it off. I refrigerate the shredded beef until I am ready to assemble sauce with meat.
Freezes well (I seal in food saver bags).