Ingredients

The following ingredients have 4 Servings
  • 3 pounds beef chuck roast
  • 10.5 ounces French onion soup ((1 can))
  • 10.5 ounces beef consomme ((1 can))
  • 10.5 ounces beef broth ((1 can))
  • 1 beef bouillon cube
  • 8 hoagie rolls
  • 16 slices provolone cheese

Instruction

  • Place the roast in the slow cooker.
  • Pour the soup, consomme and broth overtop the roast.
  • Add the beef bouillon cube.
  • Cover and cook on low for 7-8 hours or until the roast is fork-tender.
  • Remove the beef to a plate a shred using forks.
  • Cut open the hoagie rolls and place them on a baking sheet. Top each roll with slices of provolone cheese.
  • To melt the cheese, place the baking sheet in the oven under the broiler on high for 3-4 minutes until the cheese starts to bubble. Watch this closely!
  • Place shredded beef on top of one half of the hoagie rolls, then top with the other half of the roll.
  • Serve the sandwiches warm alongside the juices from the beef for dipping.