French Dip Sandwich

8
Servings
20m
Prep Time
8h
Cook Time
8h 20m
Ready In


"The hardest part of this is using a can opener to open the cans, you'll be making these regularly"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (362.2 g)
  • Calories 757.2
  • Total Fat - 27.8 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 162.2 mg
  • Sodium - 1037.5 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 3.4 g
  • Sugars - 4.4 g
  • Protein - 64 g
  • Calcium - 625.8 mg
  • Iron - 7.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.8 mg

Step 1

Place the roast in a slow cooker.

Step 2

Pour the soup and consomme over top, then the pepper.

Step 3

Cover and cool on LOW setting for 8 hours, or HIGH setting for 4 hours.

Step 4

Remove all the liquid from the slow cooker, then add it to a small saucepan. Turn the heat to medium and bring to a boil, reduce to medium-low and simmer until reduced by half (about 10-15 minutes).

Step 5

Transfer the beef from slow cooker to a large plate, then shred with a fork.

Step 6

Place the sandwich rolls into a 13x9 inch pan, then spoon the shredded meat into each roll, then with 2 slices of provolone cheese. Cover with foil and bake 350 degrees for about 5 minutes or until cheese has melted.

Step 7

Serve immediately with the reduced beef juice.

Tips & Variations


No special items needed.

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