I hope everyone had a great Thanksgiving vacation! I can't believe it is already over. But, only a month until Christmas!! We are super excited about Christmas because we are going home to Texas for the first time since June and we get to stay a whole week! Getting to see our family and friends is definitely worth the 11 hour drive with two cats meowing and driving us crazy the whole way!
If you are like me with your blog posting, you probably have some posts that get pushed back because you have quite a few lined up. This is one that we made a couple of weeks ago that I just haven't published yet. I found the recipe through the wonderful Pinterest and it is located here.
This recipe is wonderful!! It is now one of our top five favorite recipes that we have made so far. It tastes as good as a restaraunts French dip, it is super easy to make, and it's just as good left over as it is fresh from the crock pot! Score!
To make this delicious entree you will need:
- 3 1/2 lbs beef chuck roast
- 16-oz. beef broth (1 1/2 cans)
- 1 10.5-oz. can condensed French onion soup
- 6-oz red wine
- 1 tsp garlic powder
- salt and pepper, to taste
- 4-6 French rolls or a French bread loaf
- sliced swiss cheese
1. Trim excess fat off of beef roast and season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker and place beef roast into liquid.
3. 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.
4. 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.
5. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice ( from the crockpot, this is your Au Jus sauce) into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
We put the bread onto a baking sheet under the broiler until lightly browned then added cheese until it was melted.
Optional- I used mayo on my sandwiches just to add to the taste and it was delicious!
I apologize for the lack of pictures on this post. I'm usually picture crazy, but for some reason my sandwich wasn't very photogenic and the pictures turned out blurry. Silly pictures!
Now I am hungry! Every time I look at blogs or Pinterest I end up wanting to eat. I should probably stop looking at them so often!
Try this recipe and let me know if you liked it as much as we did! It is definitely a must-make-again-soon recipe for us!
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