|3 1/2 lbs||Beef Chuck Roast|
|16 ounce||Beef broth|
|10 1/2 oz (can)||French Onion Soup|
|6 ounce||Red Wine|
|1 teaspoon||Garlic powder|
|Salt & pepper|
|4-6||French sandwich rolls|
|Provolone Cheese; Sliced|
|1||Trim excess fat off of beef roast and season meat all over with salt and pepper.|
|2||Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.|
|3||Cook on low for 6-8 hours.|
|4||Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.|
|5||Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.|
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