Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 (10.5 ounce) cans condensed french onion soup
- 1 (10.5 ounce) can beef consommé
- sandwich rolls and provolone cheese (optional)
Instructions
- Place a 3-4 pound roast in your slow cooker with 1 can of beef consommé and 2 cans of french onion soup.
- Cover and cook on LOW for about 8 hours. You can also cook the roast on HIGH for 4 hours, but in my experience, the meat will not be nearly as tender.
- Optional: After your meat is done, remove about 3 cups of the juice from the slower cooker and simmer it on the stove for about 10 minutes until it reduces and thickens. Use this sauce for dipping.
- Transfer the roast to a large plate or chopping block and shred it with a fork. If it’s tough, you may need to let it cook a little longer.
- Serve on sandwich rolls, and if you like cheese, top them with provolone! I like to place mine in a 350 degree oven until the cheese melts before serving (about 5 minutes).
Notes
- Freeze any leftover roast and reheat it in your slow cooker.
- Sauté bell peppers, onions, and/or mushrooms to serve on top of your sandwich.
