Pages

Sunday, November 20, 2011

Pot Roast Dips

Ingredients

  • 1 cup water, or as needed
  • 1 (.9 ounce) package dry onion soup mix
  • 1 (1 ounce) packet dry au jus mix
  • 1 (2 pound) beef chuck roast
  • 12 hoagie rolls, split lengthwise
  • 1 (8 ounce) package shredded mozzarella cheese

Directions

  1. Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
  2. To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

No comments:

Post a Comment