Ingredients
Scale
- 1 3-4 pound boneless Certified Angus Beef chuck roast
- 1 10.5 oz can French Onion Soup
- 10.5 oz water (1 soup can)
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- ½ teaspoon Kosher salt
- 1 French Loaf (sliced into 1-inch thick pieces)
- 2 Tablespoons butter (softened)
- 1 cup jarred sliced jalapenos
- ¼ cup shredded mozzarella cheese
Instructions
- Place beef chuck roast into your crockpot. Add French Onion Soup, water, garlic powder, red pepper flakes and Kosher salt. Cook on medium-high for 8 hours, or until roast is cooked completely through.
- Carefully remove roast from the crockpot and place in a large casserole dish. Remove 1 cup of au juice from the crock pot and add to the casserole dish. Taking 2 forks, begin shredding the chuck roast. Continue until chuck roast is in small, bite sized pieces.
- Turn your oven on to “broil”.
- Butter each bread slice and place on a large cookie sheet. Place under the broiler for 2 minutes, or until bread starts to look toasted. Watch carefully as to not burn the bread.
- Remove toasted bread from oven and top evenly with shredded roast beef, jalapeños, and mozzarella cheese. Return to the oven and broil until cheese is melted, approximately 1-2 minutes. Remove from oven and serve while warm. If desired, drizzle au juice over the sandwiches before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main