French Dip Sandwiches

Who doesn't love a french dip? I do and love this recipe. It is beyond easy!! It only has 5 ingredients and it comes out like a dream. Please try this!

French Dip Sandwiches

Adapted from Our Best Bites Recipes

Ingredients

1 2.5-3 lb beef roast

2 tbsp olive oil

Salt

Pepper

2 1 oz package dry onion soup mix

2 c water

2 cans beef broth

6-8 lrg buns

Swiss, provolone, or mozzarella cheese for topping

Directions

Heat oil in a large pot over medium high heat and rub roast with salt and pepper.

When very hot, carefully place roast in the pan and sear on all sides. We're not cooking it here, just browning for more flavor.

Place in the slow cooker and sprinkle with onion soup mixes. Pour water and beef broth in too. Cook on low 8-10 hrs (the longer it cooks, the more tender it will be). You'll know when it's done when you pop a fork in it and it just falls apart.

Place meat on toasty rolls and top with your favorite cheese. Serve with a little bowl of au jus and savor the deliciousness.

Slow Cooker Texas Chili

This was D-licious! I'm always drawn to stuff that says Texas because I firmly believe I should have been born there and this did not disappoint. It was really easy and so yummy! I love chili with cumin and big chunks of meat, and less beans. This actually has no beans, but if you miss them, feel free to add them in!

This would be great for a football party or a cold night in (hint hint, ladies ;)

Slow-Cooker Texas Chili

Adapted from Food Network Magazine

Ingredients

2 1/2 lbs beef chuck, cut into 2-inch cubes

2 tbsp packed brown sugar

Salt

2 tbsp vegetable oil

1 small onion, chopped

5 cloves garlic, smashed with the back of your knife

2 4.5 oz cans chopped green chiles, drained

1 tbsp ground cumin

3/4 c chili powder

1 14oz can diced tomatoes with chiles

1-2 tbsp hot sauce

Sliced scallions, fresh cilantro and sour cream for topping

Tortilla chips, for serving

Directions

Toss the beef with 1 tbsp each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4-5 min (do not crowd the pan). Transfer to a 5-6 quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 min. Stir in the garlic, chiles, cumin and chili powder, cook 3 min. Add 1 1/2 c water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 min. Transfer to the slow cooker, cover and cook on low for 7 hrs.

Add the remaining tbsp brown sugar and hot sauce to the chili. Serve with scallions, cilantro, sour cream and chips.