Dec/Jan Recipe Exchange

I was so excited to try this recipe! It sounded right up my alley with all of the kitchen remodel stuff. The recipe definitely turned out perfectly for Joseph and me. We might even put it on the regular rotation. I served this with a salad.

The only regret I have is that I forgot to take pictures! Being pregnant and being hungry are two things you don't want to mix. Because than nothing else matters except for eating :) Just ask my husband.


Source: adapted from

Slow Cooker French Dip
  • 4 pounds chuck roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp worcestershire sauce
  • 1/2 can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter
  • sliced mozzarella cheese
Trim excess fat from the roast and place in a slow cooker. Sprinkle garlic powder, onion pawder, and worcestershire sauce. Add the beef broth, onion soup and beer. Cook on Low setting for 6 hours. Slice and add back to the juice and cook on low another hour.

Preheat oven to 350 degrees F (175 degrees C). Split French rolls, spread with butter, and top with cheese. Bake 10 minutes, or until heated through. Place the meat on the rolls and serve the sauce for dipping.

Serves 8

1 comment:

Joelen said...

Crockpot cooking is such a great thing to do in the winter - looks great!


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