French Dip Sandwiches
Source of Recipe
List of Ingredients
1 (3 to 4 lb.) beef chuck pot roast
1 (14 oz.) can beef broth
1 (12 oz.) can or bottle beer
1 (10.5 oz.) can condensed French onion soup
1 lg. onion, sliced
8 to 10 hoagie buns
Trim fat from meat. If necessary, cut roast to fit a 3-1/2 to 6 quart slow cooker. Place meat in the cooker. Add broth, beer, soup, and onion to cooker. Cover and cook on low-heat setting for 8 to 10 hours.
Remove meat from cooker. Using two forks, shred the meat. Serve meat on hoagie buns. Pour remaining juices into individual serving bowls to serve with sandwiches for dipping.