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Amy's Hot Beef Sandwiches
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.