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Amy's Hot Beef Sandwiches

Amy was in the kitchen this morning making some of her hot beef sandwiches. (WLUK)

Ingredients:

4 pounds boneless beef roast (chuck or rump roast)

2 cans (10 1/2 ounces) cream of mushroom soup

1 package dry onion soup mix

1 1/2 cups beef stock

Buns or hard rolls

Directions:

Put roast in the slow cooker. Mix the two cans of soup with stock and onion soup mix. Pour over the beef. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours or until it’s really tender. Use forks to shred the beef. If too thick add a little water. Serve warm on buns or rolls.

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