This is a super easy way to make a very tender and tasty french dip sandwich. Cook it overnight for lunch or all day for dinner and you have a great cold weather meal. I added a salad and sweet potato fries as sides and we enjoyed a great meal.
Ingredients
- 4 lbs beef roast (chuck, sirloin or rump)
- 2 cans Campbells french onion soup
- 2 cans Campbells consomme
- 1 bottle or can Guinness beer (or another dark beer)
- 2 Tlbs kitchen bouquet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- sliced mushrooms, optional
- 8 french rolls
- butter, softened
- mozzarella cheese, grated (optional)
Directions
- Place roast in slow cooker
- Add consomme, soup, beer, kitchen bouquet, garlic and onion powders, pepper and sliced mushrooms.
- Cook on high for 7 hours.
- Take meat out an hour or so before serving and slice against the grain. Put meat back into the slow cooker to absorb the juices.
- Preheat oven 350 degrees.
- Open rolls up on baking sheet and spread with butter or top with grated cheese.
- Bake for 10 minutes or until heated and crunchy on the outside.
- Fill heated rolls with meat.
- Dish sauce into individual bowls.
- Dip sandwiches into jus and enjoy!
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 469g | |
Recipe makes 8 servings | |
Calories 593 | |
Calories from Fat 237 | 40% |
Total Fat 26.36g | 33% |
Saturated Fat 9.26g | 37% |
Trans Fat 0.0g | |
Cholesterol 124mg | 41% |
Sodium 1972mg | 82% |
Potassium 638mg | 18% |
Total Carbs 26.41g | 7% |
Dietary Fiber 2.3g | 8% |
Sugars 5.04g | 3% |
Protein 58.92g | 94% |
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