Roast-Beef Po'Boys

By Susan52

Ingredients

• 1 3-4 pound beef chuck roast
• 1 2 ounce packet onion soup mix
• 1 tablespoon ground black pepper
• 1 10 1/2 ounce can beef consommé
• 1 10 1/2 ounce can beef broth
• 1 cup red wine
• 6 hoagie rolls
• 4 cups shredded lettuce
• 2 tomatoes, sliced

Preparation

Step 1

Place roast in a slow cooker. Sprinkle soup mix and pepper over roast. Add consommé, broth, and wine.

Cover and cook on lowest setting for 10 hours. Remove roast from slow cooker, reserving broth. Let cool. Shred roast into bite-size pieces. Skim fat from reserved broth.* (*Roast may be made ahead to this point and frozen with juices. Reheat before continuing.)

Preheat oven to 400 degrees F. Place hoagie rolls on a baking sheet and toast for 6 minutes, or until golden brown. Dip the cut side of each hoagie roll lightly into warm beef broth.

Place 1-1/2 cups meat on each sandwich. Top with 3/4 cup shredded lettuce and tomato slices. Cut each sandwich in half on the diagonal.

Serve immediately.