- 2 cans (10.5 ounces each) condensed French Onion Soup
- 1 can (10.5 ounces) Beef Consomme
- 3-4 pounds beef chuck roast
- 8 sandwich rolls
- 8 slices provolone cheese
- Place the roast in a slow cooker. Pour the soup and consomme over the top.
- Cover and cook on low for 8 hours or high for 4 hours
- Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan
- Turn heat to medium and bring to a boil
- Reduce to a hard simmer and let cook until reduced by half, about 10 minutes
- Transfer the beef to a pie plate and shred with a fork.
- Place the sandwich rolls in a 9x13 pan and spoon meat into each roll
- Top with provolone cheese
- Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
- Serve immediately with the sauce on the side for dipping.
