- 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
How to Make It
- 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.
Assemble 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!
Tips
- 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.
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