June 20, 2016
Comfort Food, Main Dish, Beef,
Roast Beef, Beef Chuck, Cooking For A Crowd, Easy/Beginner Cooking, Entertaining, Father's Day, Game/Sports Day, Sandwiches more
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"The hardest part of this is using a can opener to open the cans, you'll be making these regularly"
Place the roast in a slow cooker.
Pour the soup and consomme over top, then the pepper.
Cover and cool on LOW setting for 8 hours, or HIGH setting for 4 hours.
Remove all the liquid from the slow cooker, then add it to a small saucepan. Turn the heat to medium and bring to a boil, reduce to medium-low and simmer until reduced by half (about 10-15 minutes).
Transfer the beef from slow cooker to a large plate, then shred with a fork.
Place the sandwich rolls into a 13x9 inch pan, then spoon the shredded meat into each roll, then with 2 slices of provolone cheese. Cover with foil and bake 350 degrees for about 5 minutes or until cheese has melted.
Serve immediately with the reduced beef juice.
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