A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Shredded French Dip Sandwiches

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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This story was published on Jul 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.