French Dips

2.5-4 pounds chuck roast
1 (10.5 ounce) can beef broth (Swanson's)
1 (10.5 ounce) can condensed French onion soup (Campbell's)
1 (12 fluid ounce) can or bottle beer (Guiness works best!)
1 tsp. worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
*diced green chilis (optional)
Hoagie rolls
pepperjack cheese slices



Trim excess fat from the roast, and place in a slow cooker. Add the beef broth, onion soup, beer, worcestershire and garlic/onion powders. Cook on Low setting for 7 hours. After 7 hours, slice/shred meat and place back in the slow cooker for another 30 minutes.

Preheat oven to 350 degrees.

Split rolls and place cheese slices on top. Bake 10 minutes, or until cheese is melted.
Place meat on the rolls. Serve the sauce for dipping. Enjoy!