Italian Beef Sandwiches

1. 1

   Brown chuck roast. Cover roast with bouillon broth made of 1 broth cube per cup of water. Simmer 3 to 5 hours or until roast falls apart.

2. 2

   (If necessary, add more broth.) Refrigerate. When cooled, remove fat and shred the beef.

3. 3

   Reheat and add the Italian dressing (depends on how spicy you like it) and add more broth, if needed. Serve over warm onion rolls. Serves 6 to 8 plus.

No additional tips available.