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2-3 lb beef chuck roast
2 cans (14.5 oz each) beef consomme (next to soups & broths)
6-8 hoagie buns (or buns of choice)
Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge 24 hours. Cook on low for 8-11 hours. Remove roast from slow cooker and save extra juice for dipping. With 2 forks, shred roast and serve meat on buns.
Optional: Melt Provolone or Swiss cheese on top.
Serve with salad and baked potato wedges and fruit.
|OAMC||4/9/2013 3:08:41 PM|