Crowd-Pleaser
Cheesy French Dip Sandwiches
Fancy Fries and Five-Minute Strawberry Salad
Ingredients
- 2 lb boneless chuck roast, trimmed (or use rump roast)
- 1 (14.5-oz) can beef broth
- 1 (10.5-oz) can French onion soup
- 1 small sweet onion, thinly sliced
- 10 sprigs fresh thyme (or use 2 tsp dried thyme)
- 6 sub rolls, split
- 1 (8-oz) pkg sliced provolone cheese
Instructions
- Rub roast all over with desired amount of salt and pepper; place in a 5- or 6-quart slow cooker.
- Pour broth and soup over roast. Top with onion and 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.
- Pile shredded roast on sub rolls; top with cheese, and close sandwiches.
- Wrap sandwiches in foil, and bake 20 minutes; serve with au jus for dipping.
Side Dish Ingredients
- 1 (32-oz) pkg frozen crinkle cut French fries
- ¼ cup butter, melted
- 1 Tbsp dried parsley
- 1 (8-oz) tub 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 and for a few minutes longer than package directions, if needed.
- Stir together melted butter and parsley; drizzle over fries, and toss. Sprinkle lightly with salt.
- Whisk together whipped topping and gelatin in a large bowl until most of gelatin is dissolved.
- Fold in cottage cheese, strawberries, and banana. Chill until ready to serve.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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