1/2 cup red wine (optional but highly recommended)
8 to 10 French rolls or Italian rolls, split
package of mozzarella, provolone or Swiss cheese, sliced (optional, but highly recommended)
Pepper to taste
Instructions
Lightly spray slow cooker with non-stick cooking
spray.
On a large cutting board, trim excess fat from
roast.
Browning Roast (optional, but highly recommended)
In a large skillet or dutch oven, add 2
tablespoons of cooking oil over medium high heat
– add roast, pepper to taste and brown each side
for several minutes.
Place roast in slow cooker. In a large bowl add
soups and wine, mix well and pour over roast.
Cook on low for 6 to 8 hours or on high for 4
hours. Cooking times will vary depending on how
fast or slow your cooker cooks. When ready,
remove roast from cooker, slice beef with a knife
or shred using two forks on cutting board. Do not
discard the broth (au jus) in the cooker –
reserve it, keeping it warm in the cooker to
serve with sandwiches.
Split rolls, place on non-stick baking sheet. Add
desired amount of beef, top with cheese and place
in preheated 400 degree F oven or use your
broiler. When cheese starts to bubble and melts,
remove and serve with a small bowl of au jus
(broth) for dipping. Enjoy!
Tips
Browning is not necessary but adds great flavor
and helps seal in the juices. Red wine is
optional too, but I always add it if I have some
in the house – same as browning, it adds
wonderful flavor to the au jus.
Many people like to add a cup or more of beer –
omit the wine if you use beer.
When there are leftovers I like to make French
Dip Bagel Sandwiches – so good. Adding an egg is
an awesome addition.
Originally Submitted
6/23/2021
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