If you know me, you know I LOVE a good French Dip sandwich. This recipe calls for your chuck roast to cook on low for 8 hours, then you use the juices for your au jus – perfection! I would recommend pairing this meal with a light garden salad with an nice Italian dressing. Enjoy!
Serves: 4 | Serving Size: 1 Sandwich
INGREDIENTS:
- 1 can (10 1/2 ounces) condensed French Onion Soup
- 1 can (10 1/2 ounces) Beef Consomme
- 1 1/2 to 2 pounds beef chuck roast
- 4 hoagie rolls
- 8 slices provolone and/or Swiss cheese
- salt & pepper
Directions:
- Pat roast dry with paper towels, generously season with salt and pepper. Heat 12 inch cast iron skillet to medium-high heat. Sear roast on each side to give it a nice brown color.
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Place seared roast in a slow cooker. Pour the soup and consomme over the top. Cover and cook on low for 8 hours or high for 4 hours.
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Once cooked, remove roast to cutting board for shredding. Pour sauce into skillet pouring over a fine mesh strainer to remove any pieces left in sauce. Heat sauce until simmering, allow to simmer until reduced by half, about 10 – 15 minutes.
- Meanwhile, preheat oven to 375 degrees. Open Hoagie rolls, lightly butter each side, add a slice of cheese to each side, place in oven while sauce simmers.
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Shred beef with two forks. Once sauce and bread are done, remove hoagies from oven, turn oven to broil. Spoon meat onto one side of each roll and return to oven until cheese has a nice brown toast to it. Watch closely to avoid burning. Once cheese is toasted, remove from oven, close sandwich roll and serve immediately with the sauce on the side for dipping.
place seared meat in crock pot 
shred meat before serving on hoagies 
Broil sandwich for a nice golden brown
Nutrition Information:
Per serving: Calories: 681; Total Fat: 20g; Total Carbohydrates: 58g; Dietary Fiber: 2g; Sugars: 17g; Protein: 58g
Nutrition Bonus: Potassium: 422mg; Vitamin A: 5%; Vitamin C: 3%; Calcium: 39%; Iron: 17%
Recipe updated: 5.18.2021
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