Ingredients
- 3 lb boneless shoulder or chuck roast
- 10.5 oz can condensed French onion soup
- 10.5 oz can condensed beef consomme
- 10.5 oz can condensed beef broth
- 1 beef bouillon cube
- 2 cloves garlic, minced
- 6 oz pkg provolone cheese slices
- 1 pkg mini French or Italian rolls
Instructions
- Place roast into slow cooker.
- Combine the soup, consumme, broth, bouillon, and garlic; pour over roast.
- Cover and cook on low 7-8 hours.
- Remove meat and shred. Place desired amount of meat and cheese on each roll to serve.
- Skim fat from remaining broth; serve juices on the side for dipping.
