Roast Beef Sandwiches

 Here in Mexico you can't go out and just buy a beef sandwich.  One of the biggest things I miss from the USA are those good ole Roast beef sandwiches.  Arbys,  Phili Steak, Steak subs etc.  I ran across this recipe in Quick cooking magazine and thought what the heck and I tried it with things I could find down here.  And it really came out well. 

 Its best to make this the day before as you need to let it cool and then shred the beef.  I store the shredded beef in one bowl with a bit of the Sauce,,, and then added sauce as needed.  Just warm up in a sauce pan as needed.  

 If you are in the US buy some Chuck Roast  Here in Mexico get a cheap cut (bones are fine)  Cut about 1 1/2 inches thick.  The cheaper cuts have more flavor, and you are cooking it until it falls apart so, go cheap.. Don't use expensive cuts.

             1 1/2 kilos of Beef
            1 Can Onion Soup
            2 Cans of  Caldo de Res (Beef Bullion)
            2 teaspoon of Caldo de Res Granules (Beef Bullion)

Put everything in a slow cooker and cook on low for 6 to 8 hours until tender.  Remove meet and shred with 2 forks.  Serve on Fresh bolio’s (hard rolls) skim the fat off the juices and serve the juice as a dip,   or (my favorite) put some BBQ Sauce on the bottom of the bun, some beef over that and then pour a bit of the juice over the top part of the sandwich to make a delicious (although a bit sloppy) Sandwich