Modified from Taste of Home's Quick Cooking
***needs a crock pot***
1 boneless beef chuck roast (or what ever is on sale at the store!) ( 3 lbs), trimmed.
1 can (10 1/2 oz) condensed French onion soup, undiluted
1 can (10 1/2 oz) condensed beef consommé, undiluted
1 can (10 1-2 oz) condensed beef broth, undiluted
1 tsp beef bouillon granules
8 to 10 rolls (I use the big hot dog buns, but French or Italian rolls are really good, but a bit more expensive)
Halve roast and place in crock pot. Pour soup, consommé, broth and bouillon over it and stir around to mix in bouillon. Cover and cook on low for 6-8 hours or until meat is tender. (I don't always get a 3 lb roast, sometimes I only get 1 1/2 - 2 lbs, depending on the how many I'm feeding and how much leftovers I want and that is usually on the low end of time, but the extra length won't hurt the meat. I usually always put it in for 8 hours (I've actually let it go longer than that once and it still tasted wonderful).
Remove meat and shred with two forks (should pull apart really easily). Serve on rolls, Skim fat from cooking juices and serve as a dipping sauce (au jus!)
This is one of my favorite dinners to come home too and its never disappointed me. I usually serve it with french fries or some potato product, but it can also stand alone as a full meal.
Makes 8-10 servings.