3-1/2 lbs beef chuck roast
16 oz beef broth
1- 10.5 oz can condensed French onion soup
1/4 cup red wine vinegar
1 tsp. garlic powder
2-3 TBSP. Worchester sauce
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional
Trim excess fat off beef roast and season meat with salt and pepper. Into the slow cooker add the following ingredients: beef broth, condensed French onion soup, red wine vinegar, garlic powder, worschester sauce and mix well. Then add the beef roast.
Set your slow cooker on high! Set the time for 5 1/2 to 6 hours. This will be falling apart when you next look at it! But, you need to adjust this to your slow cooker. My slow cooker cooks really hot and fast. So think about yours before you set it. If you have time, put this on earlier in the day and set it to low. Since this is cooking in liquid it will not dry out.
When its time, take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to sloow cooker on low for another 20 minutes.
Slice french rolls and brush them with olive oil. Lay cut side down onto baking sheet and toast them to your liking. If someone wants cheese on their sandwich add the cheese onto roll to melt in the oven face up! Divide beef onto rolls and spoon the au jus sauce into little bowls for each person. (no one wants to share their au jus sauce!) Serve while hot! Your family will love this!