Heat oven to 400 degrees.
Heat soup, Worcestershire sauce and mushrooms in a saucepan over medium heat, bring to a boil.
Add beef to sauce pan and heat through.
Divide Beef & mushrooms among the four hogie buns.
Top with Cheese.
Use the saucepan to mix up the au jus package and heat through.
Bake for 3 min, or until the cheese is melted.
Top each sandwich with peppers.
Serve with a dippable container of au jus.
ough.
Place half of roast beef slices over dough to within
iquid reduce by half. Add beef broth and simmer for 5
n slow cooker.
Add roast.
Combine wine and gravy
- 3 minutes.
Add beef stock, bring to a simmer
br>After 30 minutes, add roast beef. Simmer for 15 more minutes
Transfer to the oven and roast until golden brown and tender
mmediately, or refrigerate/freeze.
French Dip Spread: Heat the olive oil
about 10 minutes).
Shred roast beef slices and add to pan
lass measure, add water, instant beef bouillon and dry onion soup
Preheat oven to 350 degrees.
Place roast in a large roasting pan.
Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved.
Pour over roast and place onions around it.
Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.
If roast starts getting too crispy, cover pan with foil or lid.
Slice meat thinly and serve on rolls.
Serve juices in individual cups or bowls to dip sandwiches into.
Spray crockpot with non stick spray.
Place roast in crockpot.
Combine all other ingredients and whisk until smooth.
Pour over roast.
Cover and cook on high for 6 hours or low for 10 to 12 hours.
Shred beef and trim fat.
Place meat back in juice.
Serve on French rolls.
Fill rolls with beef and add a little beef juice to sandwich.
Place roast in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.
Combine onions and margarine in
a small glass bowl. Cover with plastic wrap. Cook on High 3 to 4 minutes or until tender, stirring once.
Next, slice
bread in half lengthwise and then cut into 4 equal sandwiches. Top each sandwich with roast beef and then with onions. Season to taste.
Close sandwiches and wrap in paper towels.
Heat gravy. Cook sandwiches for 2 to 3 minutes or until warm.
Serve with gravy for dipping.
Place roast in 4.5 - 6 quart
o 400\u00b0F.
Cut french loaf in half lengthwise and
Preheat oven to 350\u00b0.
Wash beef roast and place in pan with 1 1/2 cups of water.
Cover and seal with aluminum foil; bake until done.
Remove roast.
Add au jus mix to roast drippings, along with 3 cups of water.
Stir and cook over medium heat.
Slice or chunk roast and serve on toasted steak rolls.
Serve au jus gravy on side for dipping sandwich.
Serve with potato chips and cranberry sauce.
Have the deli slice the roast beef very thin, but not shaved.
Use your favorite beef gravy and heat in medium saucepan. Add roast beef slice by slice into the hot gravy. Remove from heat.
Preheat oven to 350 degrees. Heat french bread for 3-4 minutes. Slice in half, lengthwise.
Spread mayonnaise on inside of bread. Add lettuce, tomato slices, onions, and pickles.
Distribute hot roast beef evenly between both loaves of bread. Cut into 4 sandwiches.
Serve with french fries. :).
Whisk in the beef broth.
Add the roast beef to the sauce
he pot.
Add the beef stock and cover the pot