French Dip..Crockpot Style

Smashed Peas and Carrots

Ready in: 490 minutes
Prep Time: 10 minutes
Cook Time: 480 minutes
Servings: 6

Ingredients

  • 1 bottle or can (12 oz) beer (or equal amount of water or broth)
    Alcoholic Beverages
  • 1 can (10.5 oz) beef broth
    Canned and Jarred
  • sliced cheese (we love Swiss or Provolone with these!)
    Cheese
  • 4 pounds of some type of roast meat (rump roast, chuck roast, etc!)
  • 1 can (10.5 oz) french onion soup
    Canned and Jarred
  • french rolls or other crusty rolls
    Bakery/Bread

Steps

  • Place your roast in the crockpot and pour the broth, french onion soup and beer on top.Cover and cook on low heat for 7-8 hours.About 30 minutes before eating, take out the meat and shred.
  • Place meat back into the juices and stir to flavor all the meat.Split your rolls and top with sliced cheese.
  • Bake at 200 degrees for about 10 minutes or until rolls are nice and toasty.Top rolls with shredded meat and add a cup of the au jus (yummy meat juices) on the side to dip your sandwich into.

Nutrition

  • Calories: 812.09  cal  (40.6%)
  • Fat: 20.25  g  (31.16%)
  • Saturated Fat: 8.14  g  (50.88%)
  • Carbohydrates: 67.22  g  (22.41%)
  • Sugar: 6.79  g  (7.55%)
  • Cholesterol: 225.03  mg  (75.01%)
  • Sodium: 5000.73  mg  (217.42%)
  • Alcohol: 2.21  g  (12.28%)
  • Protein: 81.6  g  (163.2%)
  • Vitamin B3: 32.97  mg  (164.86%)
  • Selenium: 104.1  µg  (148.72%)
  • Vitamin B6: 2.61  mg  (130.35%)
  • Phosphorus: 907.7  mg  (90.77%)
  • Iron: 12.69  mg  (70.49%)
  • Vitamin B5: 4.89  mg  (48.9%)
  • Potassium: 1548.06  mg  (44.23%)
  • Vitamin B2: 0.58  mg  (33.85%)
  • Calcium: 314.0  mg  (31.4%)
  • Magnesium: 121.18  mg  (30.3%)
  • Vitamin B1: 0.34  mg  (22.93%)
  • Zinc: 3.25  mg  (21.65%)
  • Manganese: 0.39  mg  (19.39%)
  • Fiber: 4.34  g  (17.36%)
  • Vitamin B12: 0.9  µg  (15.0%)
  • Copper: 0.27  mg  (13.45%)
  • Vitamin A: 398.76  IU  (7.98%)
  • Vitamin C: 5.32  mg  (6.44%)
  • Folate: 21.89  µg  (5.47%)
  • Vitamin E: 0.73  mg  (4.84%)
  • Vitamin D: 0.48  µg  (3.22%)
  • Vitamin K: 2.14  µg  (2.04%)

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