Simple recipe but gotta say, this was the best French dip I’ve ever had.
3lbs chuck roast (found 2 1.6lbs instead to substitute)
2 cans of French onion soup
1 can of beef consommé
- salt/pepper/garlic seasoning (not much on these because some of the family doesn’t like too much)
4 hours on Low because of the 2 smaller roasts, recipe called for 6 hours if full 3lb
smoked provolone on a hoagie roll and you’re good to go, use the leftover juice as the au jus.
This made about 7 sandwiches. Topped with smoked provolone and onions. Final picture is one taken to work for lunch.
by WeeboSupremo