French Dip Sandwiches

This was a SUPER easy recipe I got from my mom...good leftover too!

French Dip Sandwiches

1 eye of round roast
2 cans beef broth (I used Campbells)
1 can chicken broth (I used Campbells)
Seasonings to taste
Crock Pot (I cooked it with a liner in my crock pot...love those....no clean up!)

Wash off roast. Put in crock pot. Season well with salt, pepper, garlic powder, and onion powder (really whatever you like to season meat with).

Pour cans of broth over meat. Cover and cook in crock pot on low for 6-8 hours.

Slice roast thin with electric knife. Serve sliced meat on toasted rolls, with provolone cheese, a little mayo, and juice from the crock pot to dip the sandwich in.

Kristen's Pot Roast Recipe

(courtesy of Paula Deen & my mom)

1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)

Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.

About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.

pot roast and veggie side dishes

first, thanks to Bonki who has started this blog....

1. The Pot Roast Question..

I think I make mine similar to Emiley. I use a can of cream of Mushroom Soup, a package of Lipton Onion Soup Mix, a package of brown gravy mix. It makes a good gravy so I don't have to!

Squash casserole
I tried this on Sunday because my mother said it was wonderful, and it was.

3 lbs of summer squash - chopped
1 small onion
Boil for 5 minutes and drain
Mix a can of cream of chicken and 1 cup of sour cream, add to squash/onions
Prepare a box of stuffing mix ( I used stove top - traditional)
In a 9x9 dish, place half of the stuffing mix, the squash mix, the other half of the stuffing, top with mozerella cheese and bake at 375 for 30 minutes. It is very tasty.

3. Other side I tried.....Bacon Green Beans

2 lbs of fresh green beans
sautee in 2 T of butter
Add one package of hidden valley ranch mix, toss to coat
Top with crumbled bacon

Ok, I have officially posted. Now I do not feel so guilty for only taking recipes!

Roast Posts??

Hey girls--Holly and I were talking the other day about roast recipes...what is your favorite way to cook a roast? what type of roast do you typically buy?
I'll post the way I cook mine, and then if some of you want to post yours too that would be great! or you could just reply in the comments section, whatever is easier!
Thanks! :)

P.S. I called my mom to ask her what type of roast she recommends (usually I call her on my cell phone while I'm standing in the meat section of the store trying to make up my mind :)) she said that: arm, shoulder, & chuck roasts are usually good.

My Basic Roast Recipe:

I cook mine in a crockpot all day long--I salt, pepper & garlic salt the roast really well on both sides before sticking it in the pot--then I dump a packet of Lipton Onion Soup Mix on top of it--I kind of rub it into both sides of the roast.
I've recently started adding a can of beef broth to the pot as well (tip from Julia! :)) and then I'll put all my veggies in (new potatoes, carrots, mushrooms)...cover and cook all day on low.
I may add a little water too so that it won't get dry.

That's about it!

Your turn!