Thursday, September 2, 2010

French Dip

Lynette A.

Put a beef roast (chuck roast or whatever you like--frozen or thawed) into the crock pot, fill with water until it just covers the meat, then sprinkle 1 dry onion soup packet over the top (2 packs if it is a large roast). Cook on high for 6-8 hours (about 6 if meat is not frozen, about 8 if it is frozen), shred meat with a fork, and serve on large dinner rolls. You can put the "broth" from the crock pot into small bowls or cups to use as the Au jus to dip the french dip into.

Easy, quick, and yummy! Leftover meat can later be used for sandwiches, burritos, chimichangas, or what-not.

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