1 Tbsp. olive oil
1 Can French onion soup
1 C. Beef broth
1 Tbsp. Worcestershire sauce
½ C. Dark beer
1 Bell pepper sliced
1 Onion roughly chopped
Provolone cheese slices
Hoagie rolls
Salt and pepper to taste
Heat the olive oil in a skillet over medium high heat. Season the roast with salt and pepper, add to the heated skillet and brown on all sides for 3-4 minutes per side. Add the french onion soup, beef broth, Worcestershire sauce and dark beer to a slow cooker. Stir to combine. Place the meat into the slow cooker and cook on high for 6 hours. Add the chopped onion and pepper to the skillet for the last hour of cook time. Remove the meat, trim against the grain, and add with onions and peppers and provolone cheese to hoagie rolls for serving.