Crock Pot French Dip Sandwiches

• Meat

  • 1 lb Chuck, roast

• Produce

  • 1 package Mushrooms
  • 1 Onion, thin

• Canned Goods

  • 2 packets Lipton beefy onion soup mix

• Bread & Baked Goods

  • 6 French rolls

• Dairy

  • 1 stick Butter
  • 6 slices Swiss or provolone cheese

• Liquids

  • 4 cups Water

Found on nobiggie.net

Description

Ingredients

• 1 - 3-4 lb. chuck roast, excess fat removed
• 2 packets Lipton Beefy Onion Soup mix (only use 1 packet if using beef stock)
• 4 Cups water or 1 quart of beef stock
• 1 package of sliced mushrooms
• 1 onion, sliced thin
• 1 stick of butter
• 6-8 french rolls, sliced
• 6-8 slices swiss or Provolone cheese

Directions

• Remove any excess fat from the roast, and place into your crock pot.
• Sprinkle the packets of soup mix over the roast into the crock pot.
• Pour the water over the roast, making sure the roast is completely covered.
• Cook on low for 8-10 hours or on high for 5-6 hours.
• Saute the sliced onions and mushrooms in half a stick of butter in a big pan on medium high heat.
• When tender remove the roast from the crockpot and shred it with a fork.
• Strain the remaining juice to be used for dipping.
• Butter and toast the inside of the rolls, cut side down in a big pan.
• Quickly warm up the slices of cheese in the pan right before adding it to the sandwich.
• Layer the shredded beef, sautéed onions, mushrooms and the warmed sliced cheese into the toasted roll. Serve with a ramekin of warm au jus to dip.