Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides. Remove the beef to a 6-quart slow cooker.Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.
3 pounds boneless beef chuck roast1 tablespoon canola oil1 small onion, thinly sliced3 cloves garlic, peeled and smashed2 sprigs fresh thyme leaves2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup8 Italian hoagie roll, split8 slices provolone cheese, cut in half (optional)
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