Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons flour
- 2–3 pounds (0.91–1.4 kg) roast or other cut of beef
- 1 beef bouillon cube
- 1 can (~2 cups / 16 oz / 470 ml ) beef consommé , bouillon cube equivalent, or additional roast beef
- 1 can (~2 cups / 16 oz / 470 ml ) French onion soup
- 1 cup (2 sticks / 250 g / 8.8 oz) butter
- 1 can (16 oz / 470 ml) beer (optional)
- Spices (e.g. salt, pepper) (optional)
- 4 French/sandwich/hoagie rolls
Directions
Combine all the ingredients except the rolls in a slow cooker or crock pot . Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.
Serve beef on split rolls.
You can either pre-dip the sandwich, or serve with a bowl of meat drippings. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat.