Try this French Dip Sandwiches recipe, or contribute your own.
Suggest a better descriptionTrim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 869 | ||
Calories from Fat: 514 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 24.5g | 122 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 194.2mg | 60 % | |
Sodium 1190.2mg | 41 % | |
Potassium 945.1mg | 25 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16.5g | ||
Protein 62.8g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 869
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