- 8
- 10 mins
- 300 mins
Ingredients
- 3 pounds boneless beef chuck roast
- 1 tablespoon canola oil
- 1 small onion, thinly sliced
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme leaves
- 2 cans (10 1/2 ounces each) Campbell's® Condensed French Onion Soup
- 8 slices provolone cheese, cut in half (optional)
- 8 Italian hoagie roll, split
Preparation
Step 1
Step 1
Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides. Remove the beef to a 6-quart slow cooker.
Step 2
Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.
Step 3
When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
Step 4
Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.