Slow Cooker French Dip

Ingredients

• 3 lb / 1361 g Beef chuck roast
• 2 cans (10.5 oz / 298 g each) Condensed French onion soup
• 1 can (10.5 oz / 310 g) Condensed beef consommé
• 10 rolls (74 g each) Hoagie rolls
• 10 slices (28 g each) Provolone cheese

Method

1. Put the chuck roast in a slow cooker that holds at least 6 quarts. The post did not sear the meat. This version does not sear it either. Pour both cans of condensed French onion soup and the can of beef consommé over the roast. Do not dilute the cans, and do not add water.
2. Cover and cook on low for 8 to 10 hours. The beef should pull apart with two forks. The center of a thick piece should be cooked through, with no pink left. If it is still tight, give the pot more time.
3. Lift the beef out and shred it. If a thick layer of fat is sitting on the liquid, skim it off. That skim is not a measured ingredient. Pour the liquid into a saucepan and simmer it until it tastes like a dipping jus. The simmer only concentrates what is already in the pot.
4. Split the hoagie rolls. Pile on the beef. Lay one slice of provolone on each sandwich. The post did not count the slices or the rolls. Ten of each is the cut used here, for the about-10 yield the post gave. Broil until the cheese melts. Stay nearby. The bread goes from melted to burnt in a minute.
5. Serve each sandwich with a small bowl of the jus. The post also stirred together an unmeasured horseradish mayonnaise. That sauce is not in this list. Leftover beef and jus keep covered in the fridge for a few days. Reheat the beef in the jus until the meat is hot in the center again.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 10 sandwiches: the raw chuck roast, both cans of condensed onion soup, the can of condensed beef consommé, 10 hoagie rolls, and 10 slices of provolone. The unmeasured horseradish mayonnaise is not in the list. Skimmed fat is still inside the roast weight, because the row is the raw pot roast. The post said the doubled pot serves about 10. Ten sandwiches is the cut used here. The onion-soup row is condensed onion soup, because there is no separate French onion soup row. The consommé can on its USDA row is 310 g. The rolls are a 74 g grocery hoagie, and that label includes whey. Added sugars are omitted. The sugars in the count sit in the condensed onion soup and the rolls, and those rows do not split added sugar from naturally occurring sugar.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  Leave the provolone off, or use a slice whose package says dairy-free. The jus is beef and condensed soup. The hoagie used for the count lists whey, so read the roll bag and pick one that does not list milk if the bread should skip dairy too. This is a kitchen note, not a dairy-free certification.

• Gluten-free style

  The wheat is in the hoagie rolls. Use 10 rolls from a bag that says gluten-free, at about 74 g each if you want the same size sandwich. Read the onion soup and the consommé. Some condensed soups use wheat flour. Beef and provolone do not call for wheat. This is a kitchen note, not a gluten-free certification.

• No beef

  This sandwich is built on chuck roast. It is not written for another meat. A different roast would be a different plate.

• No pork

  The pot is chuck, condensed onion soup, and beef consommé. It does not call for pork. Read the soup labels anyway. This is a kitchen note, not a diet certification.

• Lower sodium

  There is no added salt in the pot. The sodium is in the condensed soups, the rolls, and the provolone. Using a less-salty broth instead of the condensed cans would be a different recipe. This is a kitchen note, not a low-sodium diet.