Earnest Zimmerman Mechanicsburg, PA Tracey Hanson Schramel Windom, MN

Prep. Time: 5 Minutes
Cooking Time: 8 Hours

Ingredients

  • 4-lb. beef roast
  • 10½-oz. can beef broth
  • 10½-oz. can condensed French onion soup
  • 12-oz. bottle of beer
  • 6–8 French rolls or baguettes

Ideal Slow Cooker Size: 4–6-Quart

Method

  1. Pat roast dry and place in slow cooker.
  2. In a mixing bowl, combine beef broth, onion soup, and beer. Pour over meat.
  3. Cover and cook on Low 8 hours, or until meat is tender but not dry.
  4. Split rolls or baguettes. Warm in the oven or microwave until heated through.
  5. Remove meat from cooker and allow to rest for 10 minutes. Then shred with two forks, or cut on the diagonal into thin slices, and place in rolls. Serve with dipping sauce on the side.

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