Saturday, March 28, 2015

2015 Recipe Chase | Pot Roast Sandwiches with French Onion Soup

You know that quote about train wrecks?

The one about how they're so terrible but you just can't look away? That is exactly like the whole first season of Married at First Sight. I just watched every single episode. You watched it too right? Do you feel as bad as I did/do for Vaughn and Doug? Vaughn was attacked like the whole experience (although some of his comments were in really poor taste) and Doug? Poor Doug. First no sex. Then Jamie's got babies on the brain like a mofo. But we've all been there, done that, right?

No? Just me again? Huh. Anyway...

You want to know what's not a train wreck? This sandwich. It's fantastic. The only thing terrible about it is how at the end of the day you have absolutely no good light to take delicious looking pictures.

Oh, the best part of that show? Watching it with Ryan. His peanut gallery commentary? Hilarious. His perfectly timed snorts and chuckles? Made me laugh even harder.

Although for some of them, I think he's recalling some strange memories of other baby-obsessed people...

Not like his wife though. Because, me? I'd never be that crazy.

At least not run to the pharmacy and pick up his and hers fertility tests. Although it doesn't hurt to know, right? Just to make sure everything's working?

Just kidding! I feel like that just crosses a line. A very fine line between concerned and crazy. This recipe? Goes leaps and bounds over the delicious line. I want to make it every night. 

And the soup? It works double duty as an au jus and onion soup. Loaded up with onions it's pretty much like perfection in a bowl.

Now I'm pretty sure these are going to have to be on the menu for this week. Like 100% sure. Unlike how some of these marriages start off in this ridiculous show.

Can we just take a moment to appreciate the meat and cheese and onion-y goodness, right there? We don't have to talk about my insane photo editing skills right now. It can wait.

Like forever.

Pot Roast Sandwiches and French Onion Soup

Makes: 4 Servings

Prep Time: 15 min          Crockpot Time: 8 hours          Broil Time: 2 min


1 lb beef chuck roast
2¼ cups beef broth
1 10½ oz can of condensed french onion soup
1 large yellow onion
½ cup dry red wine (like merlot)
1 tsp salt
1 tsp pepper
1 tsp granulated garlic

1 cup (4 oz) of swiss cheese (or provolone)
8 slices of bread or 4 small sub rolls


1. Thinly slice the onion and place in the bottom of a medium-sized slow cooker.
2. Add the beef broth, wine, and condensed onion soup to the slow cooker. Mix in the granulated garlic.
3. On a cutting board, sprinkle salt and pepper over the chuck roast, letting it rest for 5 minutes.
4. Place roast in the slow cooker and cook on low for 8 hours. It may be done sooner, but will pick up flavor and moisture as it cooks.
5. Once done, remove the roast in tact to a cutting board and allow to rest for 10 minutes. In the meantime, spoon out equal portions of soup into bowls.
6. Using a fork, shred the roast into large chunks and layer onto rolls and cheese.
7. They're fully ready to enjoy but if desired place in broil for 2 minutes to melt cheese and toast bread.

Calories: 637

This recipe was inspired by Baking Bites.

Doesn't that just make you want to drool? Go on. I won't judge.

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