French Dip

Grab all the ingredients you’ll need.. the roast, garlic, beef consommé, French onion soup, Worcestershire sauce, Guinness stout and salt & pepper.
Add everything but the roast to the crockpot and whisk it all together.
Add the beef roast to the pot and push it to the bottom so it’s covered.

Turn on low and cook for 5 hours.

The beef should be easy to shred if using a Chuck roast. You can use other roasts, if you want it sliced others work better. (I used a chuck roast, but it wasn’t shredding easily for me, which likely meant it needed to cook longer. I use sliced it instead while it was just past medium.)

French dip is served on French rolls traditionally, but you may use any roll or bun. I mix it up each time and try all sorts of rolls. You use provolone cheese on the roll. You can add the cheese to the roll and bake it till the cheese melts. You may also add the cheese and beef to the roll, then heat it all together for a few minutes. I usually just melt the cheese, add the meat, dip in Aus jus and eat away! Serve with chips, fries or a salad. Endless possibilities.

Ingredients

• 4 lbs Chuck roast

• 12oz Guinness extra stout

• 1 can beef consommé

• 2 cans French onion soup

• 2 tablespoons Worcestershire sauce

• 4-6 cloves of garlic

• 1 teaspoon salt

• 2 teaspoons, or more of fresh ground pepper