French Dip Sandwich
"The hardest part of this is using a can opener to open the cans, you'll be making these regularly"
Ingredients
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 by Step Method
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
No special items needed.