Newlywed in the Kitchen {2016} Recipe #11: Slow Cooker French Dip Sandwiches

Y'all.  This recipe. For real. (If you want to, you could easily throw in some onions, bell peppers, green chile, etc to spice things up a bit.  But honestly, it was so good without it, I might not ever mess with things!)  As you might expect from a meal of bread, beef, and cheese, The Boy from Texas was a big fan.  BB mostly liked the cheese...

Slow Cooker French Dip Sandwiches

Chuck roast

2 cans Campbell's French onion soup 

1 can Campbell's beef consume

Butter 

Hoagie rolls

Provolone cheese

Thaw roast. Place in slow cooker. Pour all 3 cans of soup on top of roast.  Cook on low for 8 hours. {Fair warning...it will smell pretty oniony, especially at 7 in the morning.}

Remove roast from slow cooker and slice. 

Take about 3C of the soup from the slow cooker and boil in a sauce pan for about 10 minutes to reduce.  This will be the au juice.

While that is cooking, butter and toast hoagie rolls. 

Put sliced roast on the rolls,

Cover with Provolone. Place in oven on broil until cheese bubbles. {Pay attention here, you will burn it if you are not careful.}

Serve with a small bowl of au juice.