Cooking Directions

• 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.

Ingredients

• 3 pounds boneless beef chuck roast
• 1 tablespoon canola oil
• 1 small onion, thinly sliced
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh thyme leaves
• 2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
• 8 Italian hoagie roll, split
• 8 slices provolone cheese, cut in half (optional)