Ingredients:
- 3-4 pounds beef chuck roast
- 2 10.5 oz cans condensed French Onion Soup
- 1 10.5 oz can Beef Consomme’
- 4 cloves of garlic, minced
- 1 yellow onion, cut in half and sliced
- 1 Tablespoon Worcestershire sauce
- Sprigs of Thyme and Rosemary tied together
- 1 Bay leaf
- Sandwich rolls
- Sliced cheese – provolone, Swiss or whatever you like
- Horseradish sauce – sour cream, prepared horseradish and a pinch of salt
- Small dishes for the dipping sauce
Method:
- Put the chuck roast in a crockpot. Pour the soup and consomme’ over the top and add the garlic, Worcestershire, herbs, onions and bay leaf.
- Cover and cook on low for 8 hours or high for 4-6 hours. I like to cook mine as long as possible to ensure the meat has time to become tender.
- Once the beef is finished cooking, remove the bay leaf and using tongs, take the beef out and put it on a cutting board. Take a couple of forks and shred the meat. Remove all fat and discard it. Set the meat aside. Preheat the oven to 350f.
- For the dipping sauce, once beef is done cooking, remove 3 cups of the juice from the crockpot and place in a small saucepan. You can fish out the onions and set them aside in a bowl to serve on the sandwiches as an option. Turn heat to medium and bring it to a boil. Reduce the heat and let it cook for about 10 minutes or reduced by about half.
- Put the meat back in the crockpot with the remaining sauce and put the crockpot on warm.
- Prepare a baking sheet with foil or parchment paper. Open the rolls and place on the baking sheet. Place meat on each roll and top with cheese. Cover with foil and bake for 5 minutes or until cheese is melted and rolls are slightly toasted.
- Serve immediately with the dipping sauce in a small dish on the side for dipping and the horseradish sauce as an option to put on the roll.
- Serve the sandwiches with fruit salad and chips or sweet potato fries.