It’s never a good idea to flip through a recipe book when you’re hungry. Just thought I’d throw that out there in case you’re wondering when the best time should be to decide what to make for dinner.
Do it after you’ve eaten breakfast!
Yesterday, I put a roast in the slow cooker and let it go crazy all day.
And then, thanks to Hubby working until 9:40 PM, we ate dinner in the dark. That explains the terrible pictures, in case you’re wondering. There isn’t much natural lighting at 9:40 in these parts.
Contrary to popular belief, we don’t live in Anchorage.
After we had taken a few bites, I realized that this should be documented with photos so that I could share the recipe with you.
I’m usually a little late with these brilliant ideas, in case you didn’t know.
Alongside our incredible pot roast French dip sandwiches, I made some potato salad. Since it’s a long and laborious recipe (just kidding…it’s worth it), I will post about it tomorrow!
Every good French Dip sandwich needs some au jus for dunking. I just scooped up the yummy juices from the slow cooker to have for all of our dipping needs.
This actually worked well. The au jus moistened up the bread of the sandwich with every bite, and it had great flavor from cooking all day.
Sorry that I said “moist.”
You’ve still got time to throw this into the slow cooker for dinner tonight! You won’t regret such an executive decision being made on behalf of your family. And they won’t mind, either!
French Dip Sandwiches
- 1 2.5 - 3 pound Pot Roast
- 2 packets Dry Onion Soup Mix
- 2 cans Beef Broth (I just made my own from bullion)
- 2 cups Water
Throw these ingredients into your slow cooker and stir. You can even sear the meat in a pan with olive oil before placing in the slow cooker for even more flavor. Cook on high until it starts to boil, then turn to low until you’re ready to eat. When the meat is tender, shred inside the slow cooker to allow some soaking-up of the juices. Steal some to eat to “ensure your seasoning is right.”
- 6 large Crusty Rolls
- Sliced Swiss Cheese
- Caramelized Onions (if desired)
Just before you’re ready for dinner, slice your rolls and spread with butter. Broil until toasted in the oven. This is particularly a great idea when it’s 112 degrees outside and you like your oven being on. Then place your Swiss Cheese on top of the rolls and return to the broiler until melted.
Scoop your shredded (and well-drained to prevent sogginess) meat onto your rolls. Top with caramelized onions, if desired.
Pour some of the juices from the slow cooker pan into small bowls for au jus.
Serve with homemade potato salad (recipe coming tomorrow!) and enjoy.