French Dip Sandwiches Kami White
1 can beef broth (or Campbell’s consommé soup)
1 ½ cans water
1 env. Schilling au jus mix (or seasoned salt)
2 large onions, chopped
Beef roast
Swiss cheese slices
Firm bakery rolls or Ranch rolls
Whisk ingredients and pour over a beef roast that has been placed in a crock pot. Cook all day or all night. Take the meat out of pan and shred with a fork. Serve meat on rolls with a slice of Swiss cheese. Use the remaining juice from the roast and put in individual cups for dipping. Delicious!
