Slow Cooker French Dip Sandwich

This French Dip is seriously so delicious!  It’s the perfect sandwich for the busy mom who needs to get a great easy meal on the table.  All the hubby could say was WOW! I’m totally making this again for the family.

20140317-124858.jpgIngredients:

approx. 3 1/2 lbs. beef chuck roast
beef broth (1 1/2 cans)
1 (10.5-oz.) can condensed French onion soup
6-oz red wine
1 tsp. garlic powder
salt and pepper, to taste
4-6 French rolls or this fabulous Quick Rise Bread sliced
provolone cheese, optional

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Trim excess fat off of beef roast and season meat all over with salt and pepper.  Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid. 8 hours.

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You don’t  have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender.  Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.

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Lightly toast the bread and evenly distribute cheese between rolls.  I also sliced and cooked a bell pepper and onion. Divide beef onto rolls and spoon the beef juice into small bowls and eat everything while it is hot. Serve each sandwich with its own dip.  Serves 4-6.  Enjoy!

 

 

Whole Chicken in Crock Pot

If you haven’t roasted a chicken in your crock-pot yet… you’ve got to try it!  Not only is it frugal, it’s also the easiest way I’ve found to make chicken.   Plus you can get a couple quarts of chicken broth from it too!   It seems like this time between Thanksgiving and Christmas is the busiest days of the year and who doesn’t need a quick go to meal right?  This is the perfect recipe that keeps on giving.  Season a whole chicken with just about anything you’ve got in the spice cupboard then throw it in a crock pot and let it cook for a few hours on high, or low and slow all day. The result is perfectly cooked chicken that’s ready to eat whenever you are.

Turn the leftover chicken into a few other great dishes below!

Chicken Spaghetti Casserole
Creamy Chicken Primavera Bake
Chicken and Dumplings
Chicken and Noodles over Mashed Potatoes
Freezer Friendly Creamy Chicken Casserole
Copycat Corner Bakery Chicken

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Ingredients:

2 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 1/2 to 4 1/2 lbs. roasting or fryer chicken
1 cup chopped onion, approx. 1 medium to large onion
4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds
4 celery stalks, cut in thirds ( I didn’t have celery so I used 1/2 tsp. celery salt)
2 garlic cloves, peeled and smashed
1 lemon quartered

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Combine rub ingredients in a small bowl.  Remove chicken from packaging and remove neck and pouch with organs. Rinse chicken and pat dry with paper towels.  Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.  Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours or until the chicken is very tender and the thigh bone easily twists off.

Remove chicken and place in a 9×13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.   20131215-224243.jpg

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