Ingredients
Scale
- 3 to 4 pounds chuck roast or rump roast
- Salt and black pepper to taste
- 10.5 ounces condensed beef broth (1 can, low sodium)
- 10.5 ounces condensed French onion soup or condensed onion soup (1 can)
- 1 onion, sliced
- 12 ounces light beer
- 2 cloves garlic, minced
- 1 sprig fresh rosemary (optional)
- 1 teaspoon Worcestershire sauce
- 8 French rolls or 2 baguettes cut into 6-inch rolls
- 8 tablespoons butter
Instructions
- Season the roast with salt and pepper. Brown it in a large pan over medium-high heat.
- Place the browned roast in a slow cooker along with beef broth, onion soup, sliced onion, beer, minced garlic, rosemary, and Worcestershire sauce.
- Cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- Once tender, remove the beef from the slow cooker and let it rest for 15 minutes before shredding or slicing.
- Butter the rolls and toast them under a broiler until lightly browned.
- Assemble the sandwiches by placing the beef on the toasted rolls. Serve with the jus from the slow cooker for dipping.
Notes
- If desired, add cheese (such as provolone) to the sandwiches before toasting.
- For a thicker jus, mix 1-2 teaspoons of cornstarch with an equal amount of water and add to the slow cooker while the meat rests.
- Prep Time: PT25M
- Cook Time: PT4H
- Category: Main course, Sandwich
- Cuisine: American
Keywords: Comfort food, Slow cooker, Beef, Crowd-pleaser