Trim 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.
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.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 518 (56%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 194mg||60 %|
|Sodium 1379.2mg||48 %|
|Potassium 1011.7mg||27 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 23.2g|
|Protein 64.2g||92 %|
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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: 929
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