4 pound beef chuck roast, boneless
1 (10.5 ounces) can condensed beef broth
1 (10.5 ounces) can condensed beef consomme
1 (10.5 ounces) can condensed French onion soup
1/2 cup red wine (optional but highly recommended)
8 to 10 French rolls or Italian rolls, split
package of mozzarella, provolone or Swiss cheese, sliced (optional, but highly recommended)
Pepper to taste
Lightly spray slow cooker with non-stick cooking spray.
On a large cutting board, trim excess fat from roast.
Browning Roast (optional, but highly recommended)
In a large skillet or dutch oven, add 2 tablespoons of cooking oil over medium high heat – add roast, pepper to taste and brown each side for several minutes.
Place roast in slow cooker. In a large bowl add soups and wine, mix well and pour over roast. Cook on low for 6 to 8 hours or on high for 4 hours. Cooking times will vary depending on how fast or slow your cooker cooks. When ready, remove roast from cooker, slice beef with a knife or shred using two forks on cutting board. Do not discard the broth (au jus) in the cooker – reserve it, keeping it warm in the cooker to serve with sandwiches.
Split rolls, place on non-stick baking sheet. Add desired amount of beef, top with cheese and place in preheated 400 degree F oven or use your broiler. When cheese starts to bubble and melts, remove and serve with a small bowl of au jus (broth) for dipping. Enjoy!
Browning is not necessary but adds great flavor and helps seal in the juices. Red wine is optional too, but I always add it if I have some in the house – same as browning, it adds wonderful flavor to the au jus.
Many people like to add a cup or more of beer – omit the wine if you use beer.
When there are leftovers I like to make French Dip Bagel Sandwiches – so good. Adding an egg is an awesome addition.
recipe from: sweetlittlebluebird.com