Slow Cooker French Beef Dip Sandwiches by Lisa Curl

3 pound boneless beef chuck roast
1 can French onion soup
1 can beef consomme
1 can beef broth
1 tsp. beef bouillon
8 French or Italian rolls, split

Halve roast and place both halves into a slow cooker. Pour the soup, consomme, broth and bouillon over the roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

**This has been one of my favorite recipes for years. My sister makes this for me almost every time we come to visit. Her name for it is Soupy Roast but I have always called it Stewy Meat. No matter the name, this one is great!