This beef usually ends up being two meals for us.
French Dip Sandwiches (crockpot)
1 chuck roast or round roast
1-2 cans Campbell's french onion soup
1-2 cans beef broth, low sodium
1-2 skinny baguettes (I like the "you bake" kind from Kroger)
swiss or provolone cheese slices
Place beef, soups and pepper in crockpot and cook on low for 8 hours. Remove beef from broth and slice or shred. (Note, I don't add salt when using canned soups. For this recipe, I wait until after it's cooked and then if it needs salt, I add it then.) Add beef back to broth.
Meanwhile, slice baguette(s) lengthwise and cut into sandwich size pieces. Top each piece with cheese. And bake for a few minutes at 400 until cheese is melted. Remove from oven and top with beef. Serve with a bowl of au jus from the crockpot for dipping.
Beef and Noodles
Remaining beef and au jus
a bag of frozen Rheames noodles
Reheat beef in broth. Cook noodles. Top noodles with beef and enjoy.
Or you can turn it into a beefy noodle soup by adding another can of broth and some cooked veggies.