3-4 lb Beef chuck roast 2 cans french onion soup 1 can beef consumme 8 sandwich roll 8 slices of provolone

Put roast in slow cooker, pour soup and consumme over top and cook on low for 8 hours. At the end of the 8 hours, remove 4 cups of juice and add it to a saucepan. Bring to a boil and reduce to a simmer. In the meantime, shred the roast. Put sandwich rolls in a 9x13 pan. Spoon a couple spoonfuls of meat on each roll and top with a slice of provolone cheese. Cover with foil and bake at 350 for 5 minutes. Serve with the sauce in the saucepan on the side.