My family loves these sandwiches! I have served them on bolillo rolls and Kaiser rolls, when I couldn't find French rolls. I even served this, when my boys had a buddy over, and he inhaled his sandwich! Score one for Mom!
Ingredients
- 4 pounds beef roast (rump roast for slicing or chuck roast for shredding)
- 10.5 oz can beef consomme (found by condensed soups)
- 10.5 oz can condensed French onion soup
- 12 oz Guiness beer (I used Shiner Bock. It's what we had.)
- 1 tbsp worchestershire sauce
- 1 tsp black pepper
- 2 cloves of garlic
- salt to taste
Sandwich
- 6 French rolls
- 6 slices Provolone cheese
Instructions
- Add beef and all liquid/seasoning ingredients to the crock pot and set on high.
- If you prefer to slice the beef, cook 3-4 hours, then remove beef from crock pot while still slightly firm and slice very thinly.
- If you prefer shredded beef (easier), cook for 5 hours and shred with forks when tender, removing chunks of fat.
- Preheat oven to 350 F degrees.
- Remove meat from crock pot, reserving juices, and pile meat on buns, topped with cheese.
- Bake buns in the oven for 5 minutes, or until cheese has melted and buns warm.
- Serve immediately with reserved juices (au jus) for dipping. I put them in ramekins, for each person to have a cute little bowl of dip.
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