French Dip

Maggie over at Smashed Peas and Carrots has provided me with another wonderful recipe. Her blog is so fun. She has great recipes, great craft ideas and a great sense of humor!

4 pound roast (chuck, rump, etc.)
10.5 oz can beef broth
10.5 oz can French Onion Soup
12 oz can/bottle beer
rolls (we used sub buns)
cheese (we used provolone)

place roast in crockpot with broth, soup, and beer
cook on low 7 to 8 hours
remove roast and shred
add meat back to crockpot and cook 30 more minutes
serve on rolls with cheese

(Maggie suggests toasting rolls with cheese on to melt)

Serve with a side of the Au Jus to dip

What to do with leftover beef roast?

When I make beef roast, I put it in the crockpot on low, all day long. I usually sprinkle with a packet of Lipton Onion Cup of Soup and add a can of beef broth. About half way through, I add cubed potatoes and baby carrots. With only four of us AND two being kids, I always have leftovers. I make one of three things:

1) Hash-I chop up the meat REALLY small (my mother-in-law uses a meat grinder, but I do not own one). I cut up the leftover potatoes into bite sized pieces. Chop up an onion. Melt butter/margarine in skillet. Add onion and saute. Add meat and potatoes. Fry until crisp. We serve with eggs (over easy) and toast.

2) Barbecued Beef Sandwiches-Shred beef. Put in saucepan. Add your favorite bottled BBQ sauce and heat through. Serve on toasted buns. We serve with chips, fruit, raw veggies, and a pickle.

3) Italian Beef-Shred beef. Add some beef broth and an Italian Seasoning packet. Heat through. Serve on buns w/Mozzarella or Provolone cheese. Reserve some "juice" for dipping into if you'd like.