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French Dip

3-½ pounds Beef Chuck Roast
10-½ ounces, weight Campbell’s Beef Consomme Or Broth
12 ounces, fluid Beer (1 Bottle)
2 cubes Beef Bouillon
1-¼ ounce, weight Package Of Onion Soup MixSeason the chuck roast. I used salt, pepper, garlic powder and onion powder.

Place the chuck roast in a crock pot.

Mix onion soup mix in the beef consomme and pour over the chuck roast.

Pour a bottle of beer over the meat. I find that the darker and richer the beer is, the better the au jus turns out.

Place the bouillon cubes on opposite sides of the meat.

Cover the crock pot and cook on low for 7 to 8 hours.

Take out the meat, slice or shred (it will be falling apart) and place back into the juice until ready to serve.

I suggest using toasted French bread or po-boy loaves. We love this with provolone cheese melted on the toasted bread, and sometimes with caramelized onions and spicy or creole mustard. However you serve this, PLEASE dip into the au jus. It is to die for

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