These couldn't be easier or more yummy. Serve the meat on a crusty, sturdy roll that won't turn to mush on contact with the juice (unless you like it mushy, of course). I often make
these rolls here to serve the meat on as they hold up well to the juice.
Note, do not try to substitute beef broth for the consomme or vice versa. I tried that once. Didn't turn out nearly so well.
Recipe courtesy of the lovely Wendy Petersen.
2-inch thick roast, large
1 can Campbell's beef consomme
1 can Campbell's french onion soup
1 can beef broth
Place roast in bottom of crock pot. Pour cans of consomme, soup, and broth over the meat. Cook in crock pot until meat pulls apart easily (8-10 hours on low or 6-8 hours on high).
For a printable version of this recipe, go here.
