Shredded Beef Sandwiches

Linda Johnson

1 - 3# beef chuck roast
1 - 10 1/2 oz. can Campbell's French Onion Soup
Crusty sandwich rolls 

1. Preheat oven to 350°F.
2. Place roast in roasting pan or dutch oven equipped with a tight-fitting lid. Pour soup over top of roast, cover pan tightly with foil and place lid on top, pressing down to seal even tighter.
3. Roast at 350°F for 2 1/2 to 3 hours.
4. Carefully open foil, avoiding steam as you do so. Remove meat and shred with two forks, discarding any fat and connective tissue (these will just fall off).
5. Meanwhile, skim excess fat from pan juices and bring to a boil over moderate heat. Mix together about 2 tbsp. flour with 1/4 water and add to pan juices to thicken them slightly. Return shredded meat to pan and warm through. Serve on crusty rolls.

To increase this recipe, just add 1 more can of soup for each additional 3# of meat. This recipe is also good with pork.

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