Shredded French Dip Sandwich

The best and easiest french dip recipe! Todd absolutely loves this sandwich and so does Bailey! It is a great recipe to use when you are having people over! We also use it a lot at the beach. We put it on in the morning and it is ready when we come in! It's so good!

1 (3-pound) beef chuck roast, boneless
1 can condensed french onion soup
1 can condensed beef consume
1 can condensed beef broth
1 beef bouillon cube
8-10 sub rolls (choose a dairy free bread)
8-10 slices of provolone cheese, cut in half (omit for dairy-free)
1 green pepper, sliced
1 onion, sliced

To crock pot, add chuck roast, all 3 cans of soup, and beef bouillon cube. Cook on low for 6-8 hours. Shred meet with fork and put onto rolls. Add cheese, green peppers and onion to taste!

Use juices from crock-pot to dip sandwiches.

**What I usually do. Saute green pepper and onion in 2 TBSP of Olive oil and set aside. Preheat the oven to 350. Place provolone cheese on rolls and bake for 3 minutes. Add meat on top of the cheese! Then top with green peppers and onions!