Cheesy French Dip Sandwiches
Ingredients
- 4 lb chuck roast
- 1 (14.5-oz) can beef broth
- 1 (10.5-oz) can French onion soup
- 1 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
- Lightly season roast with salt and pepper; place in a 5- to 7-quart slow cooker. Pour broth and soup over roast.
- Top with onion and thyme; cover and cook on LOW 8 to 10 hours or until tender.
- Preheat oven to 400°F. Remove roast from cooker; thinly slice. Strain cooking liquid into a large bowl.
- Arrange roast over bottom half of sub rolls; top with cheese, and cover with roll tops.
- Wrap sandwiches in foil, and bake 20 minutes; serve with au jus for dipping.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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