Ingredients
- 3.5 pounds chuck roast
- 16 ounces beef broth
- 10.5 ounces condensed French onion soup
- 6 ounces red wine
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
- 4-6 French rolls
- sliced provolone cheese
Directions
Trim fat and season with salt and pepper. Pour broth, onion soup, wine, and garlic powder into crock pot. Add meat. Cook on low 6-8 hours. Remove roast and cover. Let rest for 15 minutes. Slice beef and return to pot for 30 minutes. Serve on rolls with cheese and use the liquid for dipping sauce. |