Crockpot French Dip Sandwiches

Who doesn't love a recipe that lets your Crockpot do all the work? Just toss in a few ingredients, set the timer and you're good to go. Simmer for hours until so tender and juicy the beef will just melt in your mouth.

Serve on crusty rolls topped with cheese. Pure heaven!

Ingredients:

3 pounds boneless beef chuck roast

1 tablespoon olive oil

1 small onion, thinly sliced

3 cloves garlic, minced

1 teaspoon ground thyme or 2 thyme sprig leaves

2 cans (10 1/2 ounces each) Campbell's® Condensed French Onion Soup

8 slices provolone cheese, cut in half

8 Italian hoagie roll, split

Directions:

Season the beef with salt and black pepper.

Heat the oil in a 12-inch skillet over high heat.

Add the beef and cook for 10 minutes or until well browned on all sides.

Cooking the meat in the skillet

first sears in the seasoning.

I used 3 sirloin steaks because I did not have a roast, so any beef roast / steak can be substituted.

Remove the beef to a 6-quart Crockpot.

Add the onion, garlic, thyme, and soup to the Crockpot.

Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.

When the beef is almost done, heat the oven to 350°F.

Line a baking sheet with parchment paper. (Pictures below do not show parchment paper because I use a commercial grade Tfal non-stick baking sheet that is AWESOME...highly recommend. May pay more up front, but save on parchment paper and cleanup is always a breeze!)

Place the rolls, cut-side up, onto the baking sheet.

Divide the cheese among the rolls.

Bake for 1 minute or until the rolls are toasted and the cheese is melted.

Remove the beef to a cutting board and cut the beef into thin slices.

As you can see, the meat was so tender it practically started to shred as I tried to slice...Love this Crockpot method especially for this reason - tender and juicy!

Divide the beef among the rolls.

Scoop onions from soup mixture (au jus). Add onions to rolls with meat, if desired.

Serve with the soup mixture (au jus) on the side for dipping.