French Dip Sandwhiches

Wednesday is Crock pot day around the Lewis quaters. On weeks that I have a test (which happens to be this week) I have a review on Wednesday nights and then we head straight to mutual, oh yeah and I have class from 1:00 to 5:00. So we love our crock. This recipe is from pinterest and we have found that we like it on cibatta buns from the bakery at Wal-Mart, they are a little harder and don't get as soggy.

NOW...my calculations are not always perfect, but I have figured that your Bun is about 3 points, cheese 2 and this recipe entered into ww says that about 4 oz (which is like 1/2 cup) is 6 points, so the whole sand is 11 points

Ingredients:
3-4 lb. Beef Round Steak (or any type of beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Beef Broth or Stock
½ cup water
4 slices mozzarella cheese
Sub rolls (I like Bolillo Rolls)

Directions:

Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for

about 8 hours. An hour before serving, shred meat with two forks or take it out and slice thinly.  Place meat back in the slow cooker for another hour.

When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.

Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.

 I don't use beef stock. I just use beef bullion powder because it's a whole lot cheaper!