Open-Faced French Dip
2-4 lb beef roast
1 can beef consomme
1 can french onion soup concentrate
1 can beef broth
1 small onion - sliced thinly
4 slices provolone
4 (1/2) slices 90 second bread (find in recipes)
1. place beef roast in crockpot with beef consomme, beef broth, and french onion soup. Cook over med-high heat for 6 hours or until roast is tender but not falling apart. Should be able to slice it.
2. remove roast, roughly slice and place over top of 90 second bread slices on a baking sheet. Top with provolone and bake at 400* for 10 minutes or until cheese is bubbly and starting to brown on edges.
3. Remove from oven, plate and spoon remaining aus jus from crockpot over top. Serve immediately.