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Amy's Hot Beef Sandwiches

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


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


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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