These moderate cooker French dunk sandwiches will simply soften in your mouth! They're so natural to hurl together toward the beginning of the day and you'll get back home to a scrumptious smelling house and the most astounding French plunge sandwich ever!
My moderate cooker pulled pork sandwiches (with pickle slaw or my mother's best coleslaw obviously!) leave me crying from the scents. It's the equivalent with this simmering pot French plunge!
An hour after the moderate cooker is turned on, I'm slobbering. My home scents so great throughout the day and it's unadulterated torment for anybody sitting in the house.
I'm, as, expected to focus on work? While there is this saucy meat cooking endlessly and the most great scents are simply drifting out of the kitchen? Appears to be nonsensical to me.
- 21 ounces condensed French Onion Soup 2 cans
- 10.5 ounces Beef Consomme 1 can
- 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.
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