Ingredients
-3 pound chuck roast
-2 T vegetable oil
-2 cans Campbell’s French Onion Soup
-1 can Beef Consomme Soup
-8 hoagie rolls
-8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwich
-(optional to thicken the slow cooker french dip au jus = 1 T corn starch and 1 T water)
Instructions
-Brown Chuck Roast in vegetable oil on both sides
-Add soups to chuck roast in the crockpot
-Slow cook on high for four hours or on low for 8-10 hours
-When slow cooker is done, move your roast to a bowl, remove fatty pieces and shred the meat.
-Pour the juice from the crockpot into a pan that you can simmer in your stovetop
*If you like a creamier french dip au jus combine 1 tablespoon of cornstarch and 1 tablespoon of cold water. Then, add that mixture to the soups and boil until you reach the consistency you want
Otherwise, simmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good).
-Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese
-Put sandwiches in the oven on low broil until the cheese is as browned as you like it – ENJOY!