Slow Cooker French Dip Sandwiches
Approx 3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
Salt and pepper, to taste
4-6 French rolls
Sliced provolone cheese, optional
Trim excess fat off of beef roast and season all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours or until it is falling apart and very tender. Depending on how the settings on your slow cooker work, the time will vary. Take beef out and cover with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into small bowls and eat while everything is hot. Serve each sandwich with its own dip.

Serves 4-6.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.

Chelsea S.
Crestview Hills, Ky