Easy crock pot meal...can be prepared ahead of time and reheated when ready. Leftovers make great Beef n Noodles, BBQ Beef, or Vegetable Beef Soup!
Cut roast into manageable pieces and place in crock pot. Add soup, consomme, broth and bouillon. Cover and cook on low for 6-8 hours , or til meat is tender enough to shred with a fork. Carefully remove the meat and shred with fork. Place meat on rolls. Immediately top with cheese of choice. Skim excess fat off the top of broth in the crock pot. Ladle broth into small bowls for dipping sauce and serve with sandwiches.
**(for leaner version: Cook the night before and place in refrigerator. Skim off the congealed fat the next morning. Reheat in saucepan when ready to serve!)
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.1mg | 2 % | |
Potassium 1.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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