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    French Dip Sandwiches

    Source of Recipe

    Mixing Bowl

    List of Ingredients

    1 (3 to 4 lb.) beef chuck pot roast
    1 (14 oz.) can beef broth
    1 (12 oz.) can or bottle beer
    1 (10.5 oz.) can condensed French onion soup
    1 lg. onion, sliced
    8 to 10 hoagie buns


    Trim fat from meat. If necessary, cut roast to fit a 3-1/2 to 6 quart slow cooker. Place meat in the cooker. Add broth, beer, soup, and onion to cooker. Cover and cook on low-heat setting for 8 to 10 hours.

    Remove meat from cooker. Using two forks, shred the meat. Serve meat on hoagie buns. Pour remaining juices into individual serving bowls to serve with sandwiches for dipping.




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