Crockpot French Dip Sandwiches

SERVES 8  |  PREP TIME 10 Min  |  COOK TIME 4 Hours 30 Min

3-4 pounds beef chuck roast
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consommé
2 cloves minced garlic
1 tablespoon Worcestershire sauce
8 sandwich or hoagie rolls
8 slices provolone cheese

Place the roast in crockpot. Pour the soup and consomme over the top and then add garlic and Worcestershire sauce.

Cover and cook on low for 8 hours or high for 4 hours. (For the most tender beef, cook on low)

For the dipping sauce, once beef is done cooking, remove 3 cups of the juice from the crockpot and place in small saucepan. Turn heat to medium and bring to a boil. Reduce heat and let cook for about 10 minutes or reduced by about half.

Preheat oven to 350°F.

Transfer the beef to a plate or cutting board and cut into thin slices or shred with a fork.

Open sandwich rolls and lay out on a baking sheet, place meat on each roll and top with provolone cheese. Cover with foil and bake for 5 minutes or until cheese is melted and rolls are slightly toasted.

Serve immediately with the dipping sauce on the side.

So pile some tender beef on a toasted deli roll and let's eat!!

Recipe developed by Erin Henry for The Slow Roasted Italian
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