French Dip Sandwiches

French Dip Sandwiches

Original recipe from bakingbites.com

• 3 1/2 lbs. Beef Chuck Roast
• 14.5 oz. Beef Broth
• 10.5 oz. Condensed French Onion Soup (I used Campbell's)
• 6 oz. Red Wine
• 3 cloves Garlic, minced (or 1 tsp. garlic powder)
• salt & pepper
• 4-6 Bolillo Buns or French rolls
• Provolone cheese, sliced

1. Trim excess fat off the chuck roast, season liberally with salt and pepper.
2. Pour the beef broth, soup, wine, and garlic into a crockpot. Place the roast into the liquid.
3. Cook on low for 6-8 hours, until very tender. Remove the beef from the crock pot, allow it to rest on a cutting board for at least 10 minutes, then cut into thin slices. Place all the sliced meat back into the crockpot for another 30 minutes (I skipped this part because I was STARVING).
4. Lightly toast the bread, top with cheese, and divide the beef evenly between the rolls. 
5. Skim the fat from the crockpot, then spoon the beef juice (au jus) into ramekins. Serve each sandwich with it's own ramekin of au jus.
6. Dip. Bite. Chew. Delicious.