3 lbs beef chuck roast
1/2 tsp garlic powder
1 can (14.5-oz) lower-sodium beef broth
1 1/2 cups water
1 envelope dry onion soup and dip mix
2 loaves crusty French bread, split
12 slices provolone cheese
Rub the beef with the garlic powder and transfer to a slow cooker.
In a bowl, mix the broth, water, and soup mix, pour around the beef. Place lid on cooker and cook on low 6 hours.
Remove beef from cooker and slice.
Heat oven to 350-degrees. Fill the bread with the beef and cheese then cut each loaf crosswise into 4 pieces. Transfer sandwiches to a baking sheet and bake until the cheese melts.
Meanwhile, skim the fat from the slow cooker drippings. Use the drippings as dipping sauce with the sandwiches.
Yield: 8 sandwiches
Source: First for women 1/24
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