Beef Pot Roast Sandwiches au Jus
- Trim fat from meat. In a 4- to 6-quart Dutch oven brown roast on all sides in hot oil. Drain off fat.
- In a medium bowl combine beef consomme, the water, dry au jus mix, and Italian seasoning. Pour over roast. Bring to boiling; reduce heat. Cover and simmer about 1-3/4 hours or until meat is tender.
- Slice or shred meat. If necessary, skim fat from cooking juices. Place meat on rolls. Serve sandwiches with cooking juices. Makes 8 to 10 servings.
From the Test Kitchen
Trim fat from meat. Brown meat as directed in step 1. Transfer meat to a 3-1/2 - to 4-1/2-quart slow cooker. In a small bowl combine beef consomme, dry au jus mix, and Italian seasoning (omit water); pour over roast. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve as directed in step 3.
Nutrition Facts (Beef Pot Roast Sandwiches au Jus)
- Per serving:
- 307 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 84 mg chol. ,
- 785 mg sodium ,
- 21 g carb. ,
- 1 g fiber ,
- 35 g pro.