Tuesday, October 5, 2010

French Dip Sandwiches

beef roast

1 can Campbell's French Onion Soup
1 can Campbell's Beef Broth
1 bottle O'Douls non-alchoholic brew (found next to the beer) or you can substitute with another can of beef broth.

Fill jar with roast 1/2 to 3/4 full. Multiply sauce as needed to fill jars to top (leaving one inch headspace). Process at 15 pounds of pressure for 90 minutes. When ready to serve, shred and warm in saucepan. Serve on baguette or bollilo roll. Slice bread lengthwise, butter and top with provolone or swiss cheese. Broil until slightly browned. Add meat, then top with sauteed mushrooms, onions and bell pepper. While eating, dip in au jus sauce and enjoy!

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