Slow Cooker Beef Bourguignon French Dip Sandwiches

Name: Slow Cooker Beef Bourguignon French Dip Sandwiches
Ingredients: 2 Tbl. flour; 2 tsp. regular table salt; 1/2 tsp. coarse ground black pepper; 2 Tbl. high-quality butter (*I use Minerva Dairy Amish Butter); 1 Tbl. bacon fat (can use all butter or sub with vegetable or olive oil); 3 lbs. stewing beef such as chuck roast, cut into 1 1/4 cubes and chunks, trimming away most of fat; 1 (3 oz.) bag baby carrots, sliced (1/2 cup after slicing); 1 cup red wine; 2 cups beef broth or stock; 1 (10 1/2 oz.) can French Onion Soup; 1 Tbl. tomato paste; 2 cloves garlic, finely minced; 1/2 tsp. dried thyme, crush between your fingers when adding to release the flavor; 1/2 tsp. dried parsley or 1 Tbl. fresh, finely chopped; 1 fresh basil leaf rolled up lengthwise and finely sliced crossways (chiffonade); 1 crumbled bay leaf; 2 Tbl. more butter; 4 strips thick-cut bacon fried crisp and chopped into small pieces (6 oz. before cooking); 1 more Tbl. butter; 2 Tbl. skimmed fat from crock pot; 1 (8 oz.) container fresh baby bella mushrooms, quartered or sliced; 6 Italian rolls, split-open (oil or butter insides) and broiled until toasted