Saturday, May 2, 2015

Easy French Dip Sandwiches

2 cans (10.5 ounces each) condensed French Onion Soup 
1 can (10.5 ounces) Beef Consomme  
3-4 pounds beef chuck roast 
8 sandwich rolls 
8 slices provolone cheese 

Place the roast in a slow cooker and the soup and consomme over the top. Cover and cook on low for 8 hours or high for 4 hours.  
Remove 3 cups of the juice from the slow cooker with a 
measuring cup or ladle. Add to a small sauce pan over medium heat and bring to a boil. Let cook until reduced by half, about 10 minutes.  
Transfer the beef to a pie plate and shred with a fork.  
Heat the oven to 350 degrees.  
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake for 5 minutes or until the cheese is melted.  
Serve immediately with the sauce, for dipping. 

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