Easy Pot Roast Sandwiches
Creole Potato Chips and Dill Pickle Spears
Ingredients
- 1 (14.5-oz) can beef broth
- 1 envelope onion soup mix
- 3 lb boneless chuck roast
- 2 (16-oz) loaves garlic bread
- 1 (8-oz) pkg sliced mozzarella cheese
Instructions
- Combine broth and onion soup mix in a 5-or 6-quart slow cooker. Add roast. Cover and cook on LOW 8 hours or until very tender. Shred roast in cooker using 2 forks.
- Preheat oven to 400°F. Bake bread according to package directions.
- Layer desired amount of shredded beef on bottom halves of both loaves of bread. Top with cheese slices and cover with bread tops; wrap sandwiches in foil.
- Bake 15 minutes. Slice and serve with bowls of au jus for dipping.
Side Dish Ingredients
- 1 (8.5-oz) pkg kettle-cooked potato chips
- 1 Tbsp Creole seasoning
- 1 (24-oz) jar dill pickle spears
Side Dish Instructions
- Preheat oven to 400°F. Spread chips in a single layer on a rimmed baking sheet. Bake 5 to 8 minutes or until hot and shiny.
- Sprinkle with Creole seasoning; toss. Serve with sandwiches and pickles.
Kid-Friendly Meal Plan
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