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Thursday, September 2, 2010

French Dip Sandwiches by Andrea

1 1/2- 2 lb. chuck roast
1 can French onion soup
1 can beef consomme
1/2 can beer (can substitute beef broth)
Slices Provolone cheese
Sub rolls or French bread, cut to sandwich size

Cooking day Directions: Pour all liquid ingredients over meat in a crock pot. Cook on low 6-8 hours. Remove and let cool if freezing.

Eating day Directions: Defrost and shred meat. Open French bread and top with meat and cheese. Reheat juices to use as au jus. Broil open face sandwiches on cookie sheet until cheese is melted and sandwich is heated.


  1. Everybody loved this meal!!! Thanks for a creative beef dinner. YUM!

  2. Our family LOVES this kind of meal! Yummy! Thanks!!