French Dip Sandwiches

Place the roast in the slow cooker. Pour the soup, consommé, broth and bouillon cube overtop the roast. 3 pounds beef chuck roast, 10.5 ounces French onion soup, 10.5 ounces beef consomme, 10.5 ounces beef broth, 1 beef bouillon cube

Cover and cook on low for 7-8 hours or until the roast is fork-tender.

Remove the beef to a plate a shred using forks.

Cut open the bread pieces and place them on a baking sheet. Top each roll with slices of provolone cheese. 8 French baguette, 16 slices provolone cheese

To melt the cheese, place the baking sheet in the oven under the broiler on high for 3-4 minutes until the cheese starts to bubble. Watch this closely!

Place shredded beef on top of one half of the bread slices, then top with the other half.

Serve the sandwiches warm alongside the juices from the beef for dipping.