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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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
