Crock-Pot French Dip Sandwiches with Creamy Horseradish Spread

Name: Crock-Pot French Dip Sandwiches with Creamy Horseradish Spread
Ingredients: 4 pounds boneless beef roast, (preferably chuck shoulder pot roast); 2 cups low sodium beef broth; 10.5 ounce can Campbell's Condensed French onion Soup; 12 ounces beer; 1 tablespoon Worcestershire sauce; 1 teaspoon garlic powder; 8 hoagie rolls; 2 tablespoons butter, (softened); 1/2 cup sour cream, (light or regular); 1 tablespoon creamed horseradish

"A beef roast cooked low and slow in the Crock-Pot with simple ingredients creates this tender beef for delicious Crock-Pot French Dip Sandwiches...."

INGREDIENTS

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4 pounds boneless beef roast, (preferably chuck shoulder pot roast)

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2 cups low sodium beef broth

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10.5 ounce can Campbell's Condensed French onion Soup

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12 ounces beer

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1 tablespoon Worcestershire sauce

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1 teaspoon garlic powder

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8 hoagie rolls

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2 tablespoons butter, (softened)

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1/2 cup sour cream, (light or regular)

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1 tablespoon creamed horseradish

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