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3 pounds bison roast
1 can condensed French Onion soup
1
can Consomme soup
1 can Beef Broth soup
1 tsp beef bouillon
*
All soups are 10 ½ ounce cans and are to be used undiluted.*
Combine
soups. Pour over roast in slow cooker. Cook on low heat for 6 - 8 hours, until
tender.
Shred meat. Serve on buns, with fresh finger vegetables.
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