1 (3-pound) beef chuck roast, boneless
1 (10¾-ounce) can condensed French onion soup
1 (10¾-ounce) can condensed beef consommé
1 (10¾-ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8-10 French or Italian rolls
Swiss cheese, grated, to taste
Green peppers, sliced, to taste
Onion, chopped, to taste
Add chuck roast to a crock pot with French onion soup, beef consommé, beef broth, and beef bouillon. Cook on low for 6 to 8 hours. Shred meat with fork, and put on rolls. Add cheese, green peppers, and onions to taste. Use juices from Crock-Pot to dip sandwiches.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
