Maggie over at Smashed Peas and Carrots has provided me with another wonderful recipe. Her blog is so fun. She has great recipes, great craft ideas and a great sense of humor!
4 pound roast (chuck, rump, etc.)
10.5 oz can beef broth
10.5 oz can French Onion Soup
12 oz can/bottle beer
rolls (we used sub buns)
cheese (we used provolone)
place roast in crockpot with broth, soup, and beer
cook on low 7 to 8 hours
remove roast and shred
add meat back to crockpot and cook 30 more minutes
serve on rolls with cheese
(Maggie suggests toasting rolls with cheese on to melt)
Serve with a side of the Au Jus to dip
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