Crowd-Pleaser
Cheesy French Dip Sandwiches
Crinkle-Cut Fries and Five-Minute Strawberry Salad
Ingredients
- 1 lb boneless chuck roast, trimmed
- 1 cup beef broth
- 1 (10.5-oz) can French onion soup
- 1 small sweet onion, thinly sliced
- 1 tsp dried thyme
- 2 to 3 sub rolls
- 4 to 6 slices provolone cheese
Instructions
- Rub roast all over with salt and pepper; place in a 3- or 4-quart slow cooker. Pour broth and soup over roast.
- Top with onion and thyme; cover and cook on LOW 6 to 7 hours or until tender.
- Preheat oven to 400°F.
- Remove roast from cooker; shred meat. Strain cooking liquid into a bowl.
- Pile shredded roast onto bottom halves of sub rolls; top with cheese, and cover with roll tops.
- Wrap sandwiches in foil, and bake 15 minutes; serve with au jus for dipping.
Side Dish Ingredients
- ½ (32-oz) pkg frozen crinkle-cut French fries
- 2 Tbsp butter, melted
- ½ Tbsp dried parsley
- 1 (8-oz) carton frozen lite whipped topping, thawed
- 1 (4-oz) pkg strawberry gelatin
- 1 (12-oz) carton cottage cheese
- ½ lb strawberries, sliced
- 1 small banana, sliced
Side Dish Instructions
- Bake fries according to package directions, only baking at 400°F (for a few minutes longer if needed).
- Stir together melted butter and parsley; drizzle over fries, and toss.
- Whisk together whipped topping and gelatin in a large bowl until most of gelatin is dissolved.
- Fold in cottage cheese, strawberries, and banana. Cover and chill until ready to serve. Store leftovers in refrigerator up to 3 days.
Kid-Friendly Meal Plan
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