Ingredients:

3-pound chuck roast

2 t vegetable oil

2 cans campbell's french onion soup

1 can beef consomme soup

8 hoagie rolls

8-16 slices provolone

Directions:

1. Brown Chuck Roast in vegetable oil. Add soups to chuck roast.

2. Slow cook on high for 4 hours or on low for 8-10 hours. When slow cooker is done, move your roast to a bowl and remove fatty pieces off.

3. Remove any large chunks of meat or fat out of the juice that's still left in the crockpot. Pour the juice from the crockpot into a pan that you can simmer in your stove top.

4. Simmer au jus juice to reduce it to half (This will be your French dip sauce and it will be dang good.).

5. Put your shredded meat onto hoagie rolls or French bread slices and top with provolone cheese. Put sandwiches in the oven on low broil until the cheese is as browned as you like it.

Bon Appetit!