INGREDIENTS :
3 lbs chuck roast
2 tbsp vegetable oil
2 cans Campbell’s French Onion Soup
1 can Beef Consommé Soup
8 hoagie rolls
8-16 slices provolone (depending on if you want one or
two pieces of cheese on each sandwich
INSTRUCTIONS :
Step 1: Place a slow cooker on the stove and turn the heat to medium.
Step 2: Add in the vegetable oil and allow it to become hot.
Step 3: Add in the Chuck Roast and cook until brown.
Step 4: Add in the soups and stir until well mixed.
Step 5: Cover the slow cooker and cook for 8 to 10 hours on low heat or 4 hours on high heat.
Step 6: Remove the roast from the slow cooker and place it on a mixing bowl.
Step 7: Remove any fatty part of the roast.
Step 8: In a saucepan, pour in the juice from the pot and turn the heat to medium, then simmer.
Step 9: Add in the au jus to reduce its volume.
Step 10: Arrange the shredded meat on French bread slices or hoagie rolls and top each serving with provolone cheese.
Step 11: Serve and enjoy!
