Slow Cooker French Dip Sandwiches

Ingredients:
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.

*French onion soup substitute (adapted from cookinwithsuperpickle)

small onion, chopped
1 T olive oil
1 T molasses

1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water

1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.