Wednesday, October 17, 2007

French Dip Sandwiches

This recipe is from the Kitchen of Michele Vincent
1 medium roast (approximately 3 pounds) (You can put the roast in Frozen)
1 can beef consomm√© ( Campbell ’s)
1 can beef broth ( Campbell ’s)
1 can French onion soup ( Campbell ’s)
Slow cook the roast for 7-8 hours on low with the 3 cans of soup. Slice roast and serve on rolls. Use the soup mixture from the crock pot as the Au Jus sauce (you can use a fat separator to skim the fat off before serving).
Option: cuts the rolls in half and puts the roast (thinly sliced) and a slice on cheese on them and sticks them under the broiler for a second. Puts the two sides together and dip.

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