Hey John, I think I'll try this.
 

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINSÂ*
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIME*5 MINUTES*COOK TIME*8 HOURS 10 MINUTES TOTAL TIME*8 HRS 15 MINS*
SERVES*8** **ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

*2*cans (10.5 ounces each) condensed French Onion Soup
*1*can (10.5 ounces) Beef Consomme
*3-4*pounds beef chuck roast
*8*sandwich rolls
*8*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerr*with a measuring cup*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

Hey John, I think I'll try this.
 

le recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next
8:34 AMJohn H
- show quoted text -
Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!


.........

Last evening I went to two stores and couldn’t find a 4# chuck roast. Most barely over 3# but I got it. Wife’s gonna throw it I. The crock pot today

No, I’m not into the sandwich thing either. I figured the liquid would make an excellent gravy stock as well.

Super simple too. Nothing to it.

Hey John, I think I'll try this.
 

On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINSÂ*
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 08:27:18 -0700 (PDT), True North wrote:

On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIME*5 MINUTES*COOK TIME*8 HOURS 10 MINUTES TOTAL TIME*8 HRS 15 MINS*
SERVES*8** **ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

*2*cans (10.5 ounces each) condensed French Onion Soup
*1*can (10.5 ounces) Beef Consomme
*3-4*pounds beef chuck roast
*8*sandwich rolls
*8*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerr*with a measuring cup*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!

Call Dr. Phil, he'll help you get over your agitation.

Hey John, I think I'll try this.
 

On 4/26/18 11:27 AM, True North wrote:
On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINS
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!



Eight hours of cooking for a greasy, high cholesterol sandwich? Crikey.

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINSÂ*
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 12:15:52 -0400, Keyser Soze
wrote:

On 4/26/18 11:27 AM, True North wrote:
On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINS
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!



Eight hours of cooking for a greasy, high cholesterol sandwich? Crikey.

Cholesterol is what they put in meat to make it taste good.
Stick with your tofu if that is what blows your skirt up but some of
us like real food.

Hey John, I think I'll try this.
 

Keyser Soze wrote:
On 4/26/18 11:27 AM, True North wrote:
On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks
really good. almost no prep time. You might consider this for your
next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIMEÂ*5 MINUTESÂ*COOK TIMEÂ*8 HOURS 10 MINUTES TOTAL TIMEÂ*8 HRS 15 MINS
SERVESÂ*8Â*Â* Â*Â*ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take
longer/shorter than others. If your meat is not easily shredding after
cooking, keep cooking it! It will get tender and easy to shred if it
cooks long enough. If you double this recipe or use a larger roast,
you will need to add cooking time as well.

INGREDIENTS

Â*2Â*cans (10.5 ounces each) condensed French Onion Soup
Â*1Â*can (10.5 ounces) Beef Consomme
Â*3-4Â*pounds beef chuck roast
Â*8Â*sandwich rolls
Â*8Â*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerrÂ*with a measuring
cupÂ*or ladle and add to a small sauce pan. Turn heat to medium and
bring to a boil. Reduce to a hard simmer and let cook until reduced by
half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each
roll. Top with provolone cheese. Cover with foil and bake at 350
degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed
'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco
and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's
guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!



Eight hours of cooking for a greasy, high cholesterol sandwich? Crikey.


Why would you say greasy? Get boneless chuck roast, trim excess fat and
after cooking all the extra fat will float on the surface. Easy to
remove. Maybe if you learned recipes like this you would not look like
the older Goodyear Blimps.

Saw one of the new models of the Goodyear airship last trip to Los Angeles.
I think they are now dirigibles, with a semi rigid frame. Skinnier,

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 12:15:52 -0400, Keyser Soze wrote:

On 4/26/18 11:27 AM, True North wrote:
On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIME*5 MINUTES*COOK TIME*8 HOURS 10 MINUTES TOTAL TIME*8 HRS 15 MINS
SERVES*8** **ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

*2*cans (10.5 ounces each) condensed French Onion Soup
*1*can (10.5 ounces) Beef Consomme
*3-4*pounds beef chuck roast
*8*sandwich rolls
*8*slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerr*with a measuring cup*or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!



Eight hours of cooking for a greasy, high cholesterol sandwich? Crikey.

You've never heard of pouring the fat off?

https://media.cdn.stockfood.com/wmpr...=/00234326.jpg

No wonder you're so fat.

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

.......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 11:13:46 -0700 (PDT), Tim wrote:


On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...

I don't think searing prior to dumping in the crockpot makes a bit of difference. Done it both ways.

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 11:13:46 -0700 (PDT), Tim
wrote:


On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...

There is a whole lot of flavor in that sear, even if you just sear it
in a skillet first, Deglaze the skillet and get those bits into the
crock pot too. I do lots of chuck that way. If you take some of the
leftovers, toss it in a skillet with chilis and onion, maybe green
pepper if you like them, it is great in a burrito.
You really need to sear chilis too if you want to get the flavor
going. I am not sure if you really get a lot of selection up there but
we have a lot of Mexicans here so they have a good selection at
Publix. Once you get used to the real thing you probably will not use
a lot of chili powder.

Hey John, I think I'll try this.
 

True North Wrote in message:
On Thursday, 26 April 2018 10:34:40 UTC-3, John H wrote:
On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim wrote:

I ran across this simple recipe and thought I'd pass it along. Looks really good. almost no prep time. You might consider this for your next camping meeting. See what you think....

SLOW COOKER FRENCH DIP SANDWICHES
PREP TIME 5 MINUTES COOK TIME 8 HOURS 10 MINUTES TOTAL TIME 8 HRS 15 MINS
SERVES 8 ADJUST SERVINGS

PLEASE NOTE: All slow cookers are different and some take longer/shorter than others. If your meat is not easily shredding after cooking, keep cooking it! It will get tender and easy to shred if it cooks long enough. If you double this recipe or use a larger roast, you will need to add cooking time as well.

INGREDIENTS

2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese

INSTRUCTIONS
1. Place the roast in a slow cooker. Pour the soup and consomme over the top.

2. Cover and cook on low for 8 hours or high for 4 hours.

3. Remove 3 cups of the juice from the slow cookerr with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.

5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.

6. Serve immediately with the sauce on the side for dipping.

Looks like it would be pretty good. I'd not make sandwiches, but mashed 'taters instead. Make gravy
from all the drippings. Might have to pick up a chuck roast from Costco and give it a shot.

Thanks.

Hope your sharing a recipe didn't **** off Don White. He likes Harry's guns and anti-Christian
rants, but not recipes!

keep on instigating and agitating, JohnnyMop.
It's all y'all got!


John is a well rounded and talented individual. I'm sure it takes
almost no effort to agitate and instigate you.
--
x


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 11:13:46 -0700 (PDT), Tim
- show quoted text -
There is a whole lot of flavor in that sear, even if you just sear it
in a skillet first, Deglaze the skillet and get those bits into the
crock pot too. I do lots of chuck that way. If you take some of the
leftovers, toss it in a skillet with chilis and onion, maybe green
pepper if you like them, it is great in a burrito.
You really need to sear chilis too if you want to get the flavor
going. I am not sure if you really get a lot of selection up there but
we have a lot of Mexicans here so they have a good selection at
Publix. Once you get used to the real thing you probably will not use
a lot of chili powder.
........

Greg I’ve seared many a roast too. And I do know what you’re talking about. Just this time I’m gonna let it play out in its own.

But you also included some nice suggestions there and I appreciate that. You’re giving me some ideas for the future.

Hey John, I think I'll try this.
 

Tim wrote:

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to
make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...


Searing the meat first brings out a lot more flavor.

Hey John, I think I'll try this.
 

3:24 PMBill
- show quoted text -
Searing the meat first brings out a lot more flavor.

......


True, for a pot roast, but this isn’t going to be a pot roast. I’ll make it both ways (at different times) and decide which way is best for this situation. I’m making mashed potatoes with mine, and Johns gonna throw cut up spuds in the cooker with his. I might try that one next time.

We’ll see what goes

Hey John, I think I'll try this.
 

On Thu, 26 Apr 2018 20:24:13 -0000 (UTC), Bill wrote:

Tim wrote:

On Thu, 26 Apr 2018 04:42:20 -0700 (PDT), Tim
wrote:

- show quoted text -
It is a lot better if you sear that roast before you slow cook it and
if you caramelize a cup or 2 of onions while you are doing that you
can skip the onion soup. I usually use beef broth or stock.
Deglaze the pan with red wine to get the bits up from the sear.

......


That’s just it, Greg, the object isn’t to make a steak out of it. It’s to
make really flakey chunks of meat . Like for a sandwich. But I’ll do potatoes instead.

I’m still gonna see what happens with it just the way it is...


Searing the meat first brings out a lot more flavor.

I know. That's biblical. But I've not noticed much difference with beef cooked in a crockpot. Tried
it both ways several time.