Crock Pot French Dip

3-1/2  lb.		approx beef chuck roast
16  fl. oz.		16-oz. beef broth
10-1/2  ounces		condensed French onion soup
3  tablespoons		red wine
1  teaspoon		garlic powder
3  pinches		salt and pepper, to taste
6		French rolls
1		sliced provolone cheese, optional

Tip: Click on the ingredient links to learn the nutritional information for all the Crock Pot French Dip ingredients. The serving size for any ingredient in Crock Pot French Dip may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.