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Ingredients

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Directions

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  • Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat.

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  • In a medium bowl combine beef consommé, the water, dry au jus mix, and Italian seasoning. Pour over roast. Bring to boiling; reduce heat. Cover and simmer about 1-3/4 hours or until meat is tender.

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  • Slice or shred meat. If necessary, skim fat from cooking juices. Place meat on rolls. Serve sandwiches with cooking juices. Makes 8 to 10 servings.

Slow-Cooker Directions:

Trim fat from meat. Brown meat as directed in step 1. Transfer meat to a 3-1/2 - to 4-1/2-quart slow cooker. In a small bowl combine beef consomme, dry au jus mix, and Italian seasoning (omit water); pour over roast. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve as directed in step 3.

Nutrition Facts

307 calories; 9 g total fat; 2 g saturated fat; 84 mg cholesterol; 785 mg sodium. 21 g carbohydrates; 1 g fiber; 35 g protein;

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