from Grandma Cheryl
2-3 lbs boneless roast (chuck roast)
1 can Campbell’s French Onion Soup
1 can Campbell’s Beep Consommé Soup
1 can Beef Broth
1 tsp beef bouillon granules
Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.
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