Tuesday, February 12, 2008

French Dip Sandwiches (a two-fer recipe)

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
black pepper

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.

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