I am always on the look-out for slow cooker meals that my family will enjoy. This recipe was featured on one of the best cooking blogs out, Our Best Bites, way back in February of 2008. I just found it recently and decided to give it a try.
This is so easy, so good, and can feed about 6 or 7 people with one batch. The only thing I changed was that the recipe called for red wine and we don’t partake so I didn’t have any to use. I used more beef broth, but next time I may substitute some steak sauce or BBQ sauce for the wine for a little extra kick.
Also, if you have the time and patience, (I didn’t this time), let the leftover cooking juice set for a while and spoon the fat out. It makes a great au jus for dipping the sandwiches. I did pour a little of the juice on the sandwiches as I was putting them together.
Beef chuck roast, approx.. 3 1/2 lbs.
16 oz. beef broth
10.5 oz. French onion soup
6 oz. red wine
1 tsp. garlic powder
Salt & pepper to taste
6-7 hoagie rolls
Sliced provolone cheese
Trim the excess fat off of the roast and season meat on all sides with salt and pepper.
Pour beef broth, onion soup, red wine, and garlic powder into a slow cooker and place beef roast in liquid.
Cook on low for 6-8 hours. Take beef out and let it rest, covered with aluminum foil, for about 15 minutes. Slice or shred the beef and return to the slow cooker on low or very low for 30 minutes.
Lightly toast the rolls and evenly distribute the cheese between them. Divide the beef onto the rolls and spoon the beef juice into small bowls for dipping.
This recipe is linked up at Lady Behind The Curtain’s Cast Party Wednesday & Miz Helen’s Country Cottage Full Plate Thursday.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.
Picture Perfect Cooking 