Cheesy French Dip Sandwiches
Baked Garlic-Parmesan-Potato Wedges
Ingredients
- 1 lb chuck roast, trimmed (or use rump roast)
- 1 cup beef broth
- 1 (10.5-oz) can French onion soup
- 1 tsp dried thyme
- 2 to 3 sub rolls, split
- ½ (8-oz) pkg sliced provolone cheese
Instructions
- Rub roast all over with salt and pepper; place in a 4-quart slow cooker. Pour broth and soup over roast.
- Top with thyme; cover and cook on LOW 8 hours or until tender.
- Preheat oven to 400°F. Remove roast from cooker; shred meat. Strain cooking liquid into a bowl. Serve roast on sub rolls with cheese.
- Wrap sandwiches in foil, and bake 20 minutes; serve with au jus for dipping.
Side Dish Ingredients
- 2 russet potatoes, cut into ½-inch-thick wedges
- 2 Tbsp freshly grated Parmesan cheese
- 1½ Tbsp olive oil
- 1 tsp garlic salt
- 1 tsp Montreal steak seasoning
Side Dish Instructions
- Preheat oven to 400°F. Toss potatoes, cheese, oil, garlic salt, and steak seasoning in a bowl.
- Arrange potatoes in a single layer on a greased baking sheet. Bake 30 to 40 minutes or until browned and tender.
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