Shredded French Dip Sandwiches and Creamy Monterrey Jack Soup

My family has a lot of favorite meals but this one easily makes our top five.  It's super delicious!  I love to make this soup and sandwich combo because it is hearty and satisfying, yet simple.  It makes a great Sunday after-church meal. Sometimes I put the roast in the crock-pot right before I go to bed on Saturday night and let it cook through the night.  I cut the crock-pot to warm when we leave for church in the morning and when we get back home we're ready for a yummy lunch.  It's sooooo good!

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.)