Prep Time: 5 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 15 minutes
Yield: 8 servings (8 sandwiches)
Calories Per Serving: 600 calories
INGREDIENTS
— 21 oz condensed French onion soup (2 cans)
— 10.5 oz beef consommé (1 can)
— 3-4 lbs beef chuck roast
— 8 sandwich rolls
— 8 slices provolone cheese
INSTRUCTIONS
1. Place roast in a slow cooker (crockpot). Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. 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.
4. Transfer the beef to a plate and shred with a fork.
5. 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.
6. Serve with sauce on side and enjoy!
NUTRITION
Calories 600 | Calories from Fat 270 |Fat 30g | Saturated Fat 14g | Cholesterol 139mg |Sodium 1215mg | Potassium 1015mg | Carbohydrates 34g | Fiber 1g | Sugar 3g | Protein 47g | Vitamin A 270IU |Calcium 309mg | Iron 5.6mg
REFERENCES
Author: KARLY
https://www.bunsinmyoven.com/french-dip-sandwich/
— SEE HOMEMADE RED SKINNED GARLIC MASHED POTATOES IN BONUS RECIPES —
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