A delightful twist on the classic French dip sandwich, made effortlessly in a slow cooker.
Trim any excess fat from the beef chuck roast.
Removing excess fat ensures the broth doesn't become overly greasy.
Place the beef chuck roast in the slow cooker.
Position the beef evenly to ensure even cooking.
Pour the beef broth and dark beer over the beef.
Mix the liquids slightly to combine flavors.
Sprinkle the garlic powder, onion powder, and black pepper over the beef.
Ensure the spices are evenly distributed for consistent flavor.
Cover and cook on low for 7 hours.
Avoid opening the lid during cooking to maintain the temperature.
Preheat the oven to 350°F (175°C).
Preheating ensures the rolls bake evenly.
Split the French rolls and spread butter on the cut sides.
Spreading butter evenly prevents burning.
Place the rolls on a baking sheet and bake for 10 minutes or until heated through.
Keep an eye on the rolls to prevent over-toasting.
Slice the cooked beef thinly against the grain.
Slicing against the grain ensures tender pieces.
Assemble the sandwiches by placing the sliced beef on the rolls.
Layer the beef generously for a hearty sandwich.
Serve the sandwiches with the cooking liquid as a dipping sauce.
Strain the liquid if desired for a smoother sauce.
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