Friday, January 20, 2012

Crock Pot French Dips with Provolone

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine (do NOT omit)
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls (I used Asiago Cheese loafs-YUMMY)
Sliced provolone cheese (my FAVORITE brand is Sargento!)

1. Season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. (Mine took 7 hours)
4. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice/Shred beef and return to slow cooker on low or very low for 30 minutes. (I did this, but I"m not sure it was necessary, you could just shred while it's in the crockpot)
5. Lightly toast the bread with cheese. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
Such an easy dinner idea! And SO tasty!! The cheese loafs really made this taste GREAT!!!

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