French Dip Sandwiches

What a great easy dinner--a meal of shredded roast beef on a hard roll with a simple au jus dip.

French Dip Sandwiches
Lean roast beef
3 beef bouillon cubes
1 pkg. dry onion soup
Hard rolls

Brown roast, cover with water, cook all day in Crock Pot or on low heat in a covered pan. Cook until meat crumbles or falls apart. Remove meat from broth and add bouillon cubes and soup mix. Simmer broth for 15 minutes and strain; discard solids. Crumble meat and add enough seasoned broth to keep moist. Serve meat on hard rolls with a small cup of broth for dipping. From Grandma Beverly Wessman.

Tiffany's Notes: This is such a simple meal!  I cooked a roast for half a day in the Crock Pot on high (if you cook it all day set the heat to low).  Before cooking I sprinkle the onion soup mix on top of the roast and add a small amount of water (probably about a cup).  After cooking I remove the roast and strain the remaining meat juices.  I usually add some additional beef broth (water and beef bouillon cubes) and bring all the broth to a boil before serving.

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