Options:

Include nutrition information?

French Dip Sandwich

Created by Classy87 on June 20, 2016

3 to 4 pound beef chuck roast
8 (640 grams) hoagie bread rolls (or any long soft rolls)
16 slices (304 grams) provolone cheese (Sargento Deli Style Sliced Provolone Cheese or brand you want to use)

Step 1: Place the roast in a slow cooker.
Step 2: Pour the soup and consomme over top, then the pepper.
Step 3: Cover and cool on LOW setting for 8 hours, or HIGH setting for 4 hours.
Step 4: 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).
Step 5: Transfer the beef from slow cooker to a large plate, then shred with a fork.
Step 6: 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.
Step 7: Serve immediately with the reduced beef juice.