Prep Time: 5 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 15 mins | Yield: 8 Servings
Oh, my! This recipe is superb! You need to give it a try. Feel free to add more ingredients if you prefer. Have a great day, friends. Enjoy!
21 oz condensed French Onion Soup 2 cans
10.5 oz Beef Consommé 1 can
3-4 lbs beef chuck roast
8 sandwich rolls
8 slices provolone cheese
Step 1: In a slow cooker, put the roast.
Step 2: Add the consommé and soup on top.
Step 3: Cover the slow cooker and cook for 8 hours on a low setting or 4 hours on a high setting.
Step 4: Take 3 cups of juice from the slow cooker and transfer it into a small saucepan.
Step 5: Place the saucepan on the stove and turn the heat to medium, then allow the sauce to boil.
Step 6: Turn the heat down to low and simmer for 10 minutes or until the sauce reduces its volume.
Step 7: Put the tender beef into a pie plate and use two forks to shred it into small pieces.
Step 8: Arrange the sandwich rolls into a 9×13-inch pan and fill each roll with the shredded beef.
Step 9: Top each roll with provolone cheese.
Step 10: Cover the pan with aluminium foil.
Step 11: Place it inside the oven and bake for 5 minutes at 175 degrees C or 350 degrees F until the cheese has melted completely.
Step 12: Serve hot and enjoy!
Calories: 600kcal (30%) | Carbohydrates: 34g (11%) | Protein: 47g (94%) | Fat: 30g (46%) | Saturated Fat: 14g (88%) | Cholesterol: 139mg (46%) | Sodium: 1215mg (53%) | Potassium: 1015mg (29%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 270IU (5%) | Calcium: 309mg (31%) | Iron: 5.6mg (31%)
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