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Open-Faced French Dip Sandwiches
Crispy Potato Tots and Sliced Apples
Ingredients
- 2 cups beef broth
- 1 (1-oz) envelope onion soup mix
- 3 lb chuck roast, trimmed
- 6 slices frozen garlic Texas toast
- 1½ cups shredded mozarella cheese
Instructions
- Combine broth and soup mix in a 5- to 7-quart slow cooker; add roast. Cover, and cook on LOW 8 hours or until beef is very tender.
- Remove beef from cooker, reserving 2 cups cooking liquid. Shred beef with two forks, and return to cooker, stirring to coat with remaining sauce.
- Meanwhile, bake toast according to package directions. Spoon saucy shredded beef over toast. Sprinkle with cheese. Serve with reserved cooking liquid for dipping.
Side Dish Ingredients
- 1 (28-oz) pkg frozen extra crispy potato tots
- 3 Honeycrisp apples, sliced
Side Dish Instructions
- Bake potato tots according to package directions.
- Serve apple slices on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
745
|
309
|
1054
|
| Fat (g) | 46 | 14 | 60 |
| Sat. Fat (g) | 18 | 2 | 20 |
| Protein (g) | 58 | 3 | 61 |
| Carb (g) | 21 | 43 | 64 |
| Fiber (g) | 3 | 5 | 8 |
| T. Sugs (g) | 3 | 11 | 14 |
| A. Sugs (g) | 1 | 0 | 1 |
