Shredded French-Dip Sandwiches

From Sandra's kitchen

This makes some of the best hot sandwiches. Delicious, deeply flavored beef with rich aujus for dipping. Put it together in the morning and come home to a great meal! We like it with a green salad and some chips on the side. I'm not sure where this came from- maybe the food network or some magazine. The left-overs(if there are any) freeze well.
6-8 servings

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 Sub or Kaiser Buns

Cut roast in half, place pieces into crockpot.
Combine canned soups with bouillon granules.
DO NOT DILUTE SOUPS!
Pour over meat.
Cover, cook on low 8 hours.
Remove meat from crockpot,shred with forks.
Skim fat from aujus in crockpot.
Return meat to crockpot,to rewarm.
Pile meat on rolls.
Serve juice as dipping sauce on the side.

Yumpy.......

Pulled Pork Sandwiches

By Jacklyn

Med sized boneless pork roast, fry on each side for about 3 minutes then put in your crock pot for 1 hour.
In a pan saute 1 onion and 6 cloves of garlic. Cut a hole in the middle of the roast (after the hour) and stuff in the onion mixture.

In a new bowl mix 8oz tomato paste 2 cups of spaghetti sauce 4 TBS brown sugar 2 TBS apple cider vinegar 2 TBS Worchester (?)sauce.
Salt and Pepper the pork and then pour the sauce all over the roast and cook about 5 hours on High in your crock pot.

NOTE- flip the roast over about 2 times while cooking
when finished cooking shred the pork and serve on a bun. very easy and very good

FYI- It was so good with Cole Slaw on the side