Super Bowl in New Orleans means only one thing: Roast Beef PoBoys and Kale Artichoke dip.
I was inspired for this recipe by a recipe here, but decided I could simplify this a bit. And anything is better crockpotted.
3 lb Chuck Roast
1 can Cream of Mushroom Soup
1 can Beef Broth
Tony Chachere's Seasoning (to taste. I used about 5 tablespoons)
Throw all of that in a crockpot on low for 8 hours and try not to spend the whole day lifting the lid to get a whiff.
Serve over french bread. In our house, we dress PoBoys on the simple side: Rob tops his with only mayo and more Tony's. I used Boirsin Cheese. Lots of people dress PoBoys with lettuce, onions, and tomatoes.
1 can of quartered artichoke hearts, finely chopped and about a quarter of the marinade
1 1/2 cups finely chopped kale
1/2 c mayonnaise
1/2 c cream cheese (use full fat-- that other stuff doesn't melt!)
1 cup mozzarella
Mix together, cover with a handful of mozzarella and parmaggiano. Bake at 375 degrees for 25 minutes or until cheese is bubbly. Serve with tortilla chips.