Heres is the shredded french dip sandwich recipe.
This is the original...
1 boneless beef chuck roast(3 pounds) trimmed
1 can(10 1/2 oz.)condensed french onion soup, undiluted
1 can(10 1/2 oz.)condensed beef consumme, undiluted
1 can (10 1/2 oz) condensed beef broth, undiluted
1 tsp beef boullion
8-10 french or italian rolls, split
Halve roast and place in 3 qt slow cooker. Combine the soup consumme, broth and boullion, pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and shred with 2 forks. Serve on rolls. Skim fat from juices and serve as a dipping sauce.

This is what I did.......
I couldn't find the can of consumme and I had a 1 1/2 -2 pound roast. So I omitted the consumme and just used the 2 cans of soup.
It was a little bland but I like it that way. I don't like spicy beef.
Next time I think I'll use 2 cans of french onion soup.

__________________
Mary

Thanks so much....I can hardly wait to make this!!!!!