Who doesn't love a recipe that lets your slow cooker do all the work? Just toss in a few ingredients, set the timer and you're good to go. Beef, onion and garlic simmer for hours until so tender and juicy the beef will just melt in your mouth. If you are short on time, try: Dripping Roast Beef Sandwiches with Melted Provolone which uses deli-sliced roast beef and is ready in under 15 minutes.
cost per recipe: $32.66
The price is determined by the national average.
pounds boneless beef chuck roast
tablespoon canola oil
small onion, thinly sliced
cloves garlic, peeled and smashed
sprigs fresh thyme leaves
cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
Italian hoagie roll, split
slices provolone cheese, cut in half (optional)
Season the beef with salt and black pepper. Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 10 minutes or until well browned on all sides. Remove the beef to a 6-quart slow cooker.
Add the onion, garlic, thyme sprigs and soup to the cooker. Cover and cook on HIGH for 4 1/2 hours or until the beef is tender.
When the beef is almost done, heat the oven to 350°F. Line a baking sheet with parchment paper. Place the rolls, cut-side up, onto the baking sheet. Divide the cheese among the rolls. Bake for 1 minute or until the rolls are toasted and the cheese is melted.
Remove the beef to a cutting board. Cut the beef into thin slices. Divide the beef among the rolls. Serve with the soup mixture (au jus) on the side for dipping.