We were able to begin cutting wheat quite early. Around 9:00 a.m., they headed to the field and continued cutting until about 11:00 p.m. We had two drivers today which helped immensely since we are hauling to the grain elevator and not to our farm storage.
Our daughter and I made our way to the field this morning since we had not been able to all three be together in the combine. Now that my duties were reduced, there was ample opportunity to spend time together! Our daughter took over the steering wheel for a bit. Her intense look is funny but so glad she takes the job seriously! Later in the day, I took Milton’s father down so he could ride in the combine. He isn’t able to help us much anymore but so glad he can still get up in the combine to ride at age 88! I’m sure he supervised Milton well! From what I hear he stayed in there for quite some time.
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese
Place the roast in a slow cooker.
Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer the beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll.
Top with provolone cheese.
Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.