Shredded French Dip

1 boneless beef chuck roast, about 3 pounds
1 can French onion soup, undiluted
1 can condensed beef consommé, undiluted
1 can beef broth
1 tsp beef bullion granules
8 to 10 French or Italian rolls, split

Halve roast and place in slow cooker. Combine the soup, consommé, broth, and bullion; pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred meat. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Serve thin slices of mozzarella cheese in the bun as well.

from Sarah E. Bybee