Shredded French Dip
1 boneless beef chuck roast (3lbs)
1 can condensed French onion soup
1 can condensed beef consomme
1 can condensed beef broth
1 tsp beef bouillon granules
8 to 10 French or Italian rolls, split
Halve roast and place in slow cooker, combine soups and bouillon; pour over roast. Cover and cook on low for 6 -8 hours or until meat is tender. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.
Creamy Monterrey Jack Soup
2 1/2 cups water
1 medium tomato, chopped
1 can (4 oz) chopped green chilies
1 can (12 oz) evaporated milk
1 can (10 3/4 oz) cream of onion soup
1 can (10 3/4 oz) cream of potato soup
1/8 tsp garlic salt
8 ounces bulk Monterrey Jack cheese cut into 1 inch cubes
In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in milk, soups and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.
You will not be disappointed if you try this meal out on your family. We frequently make it for company and everyone always raves about it and asks for the recipes. You. will. love. it.
(Serves 6 - I usually double both of these recipes for our family and triple if we are having company.)