Easy Pot Roast Sandwiches
Creole Potato Chips and Dill Pickle Spears
Ingredients
- 1 cup beef broth
- ½ envelope onion soup mix
- 1½ lb boneless chuck roast
- 1 (16-oz) loaf garlic bread
- ½ (8-oz) pkg sliced mozzarella cheese
Instructions
- Combine broth and onion soup mix in a 4 to 5-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 half of bread loaf. Top with cheese slices and cover with bread top; wrap sandwich in foil.
- Bake 15 minutes. Slice and serve with bowls of au jus for dipping.
Side Dish Ingredients
- ½ (8.5-oz) pkg kettle-cooked potato chips
- ½ Tbsp Creole seasoning
- ½ (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
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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- Matching Grocery List
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