Slow Cooker French Dip
Description
Come home to a house full of the wonderful aroma of this amazing dish. The beef is so juicy and tender, it literally falls apart while removing it from the slow cooker. Reducing some liquid from the slow cooker amps up the flavor of dipping sauce and make
Ingredients
2 - 10.5 oz. cans condensed French Onion soup
1 - 10.5 oz. can beef consomme
3-4 lb. beef chuck roast
8 Hoagie rolls
8 slices Provolone cheese
(no water added to soups)
Directions
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Place a slow cooker liner in the bottom of the slow cooker for easy clean up.
Put the beef roast in the slow cooker; pour the soup and beef consomme over the top of the roast.
Cover; cook on Low 8 hours or High 4 hours.
Preheat oven to 350 degrees.
Remove 3 - 4 cups of the liquid from the slow cooker; place in a small saucepan; turn heat to medium; bring to a boil; reduce to a hard simmer; cook until reduced by half, about 10 minutes. Skim the fat off the sauce. Keep warm.
Transfer the meat to a pie plate; shred with a fork.
Place the sandwich rolls in a 9 x 13 pan; spoon shredded meat into each roll. Top with Provolone cheese. Cover with foil; bake 5 minutes or until the cheese has melted.
Serve immediately with individual small bowls of warmed sauce on the side for dipping.
**Toasting the rolls a little first, adding the shredded meat and cheese and then covering them with foil and baking is also an option.