Usually I do something with black eyed peas, collards and ham (or some other pork product), but that just didn't happen this year. (And yes my family is right, I usually don't do the same thing with those products each year.) We are in the final stages of an international adoption, and with all that going on, I did not make it to the store to buy the traditional fixin's. This year it was French Dip sandwiches and a big green salad. This is the kind of meal I love to make. It's easy -- the meat cooks in the crock pot, it tastes great, and the kids love it. I should probably make it more than a couple of times a year.
What you need: 1 beef roast ( I usually use chuck.), beef broth (2 cups for every 1.5 pounds meat), onion soup mix (1 package for every 1.5 pounds meat), crusty rolls, cheese ( I usually use mozzarella or provolone), horseradish sauce (optional but so yummy!) and aluminum foil.
Preparing the meal: In the morning, put your beef roast in your crock pot. Pour the beef broth and onion soup mix over the meat. Put the lid on the crock pot and cook on low all day. If you don't have all day, you can certainly cook this on high. When it's getting close to supper time, slice your rolls and set aside. Get the meat out of the crock pot and slice it for sandwiches -- it will probably shred more than slice. Pile the meat on the rolls and top with cheese. Wrap each sandwich in a square of foil. Put the sandwiches in a 350 oven for 5 to 10 minutes. While the sandwiches heat through, make your side. Serve the sandwiches with cups of au jus. Ramekins are perfect for this. Add horseradish sauce if desired. I usually serve this with a big green salad or just sliced raw veggies.
Printable Recipe: Crock Pot French Dip Sandwiches
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