Easy Crockpot French Dip

INGREDIENTS:

3 pound beef tenderloin or rump roast

2 cans Campbell's French Onion soup

1 can beer

1 can of low sodium beef broth

1 package hoagie rolls

1 package sliced provolone cheese

seasoning salt

pepper

DIRECTIONS:

Place the beef tenderloin in the crockpot and pour in the french onion soup, beer and beef broth. Turn on slower cooker to low and cook for 8 hours. When you get back your meat will be so tender and ready for sandwiches. Remove meat and set on cutting board to cool. Then shred for sandwiches.

To make sandwiches open up the hoagie roll and top with provolone cheese. Place under broiler and allow to melt and get toasty.

Top your rolls with the warm beef. Dip out the juice into small bowls and use the left over juice to dip your sandwich into.

Serves 6

See more recipes on Fat and Sassy Momma Caryn Ross' website