We all have that one crazy-busy day during the week that dinner is the last thing on our mind. Tuesday is that day for me – driving the kids to and from school and then to and from activities that seem to be on opposite ends of town. When we get home, the door has hardly shut behind us when the kids begin “what’s-for-dinner-and-if-your-answer-is-I-don’t-know-can-I-have-a-bowl-of-cereal???” In our house if I let the kids have a bowl of cereal for dinner they think I’m the coolest mom ever. Er, I mean, I’m sure they’d think that, not that I’ve ever let them have cereal for dinner.
Where were we?
French Dip is a fan favorite in our house and the leftovers are just as good the next day!
You’ll need:
A Crockpot
Whole wheat hamburger buns or French Rolls
1. Pour the following eight ingredients in crockpot.
| 3 pounds top round or chuck roast | 2 cups water |
| 1/2 cup soy sauce | 1 teaspoon dried rosemary |
| 1 teaspoon dried thyme | 1 teaspoon garlic powder |
| 1 each bay leaf | 3 whole peppercorn |
2. Cook on high 5-6 hours.
3. Remove meat from broth. Shred with a fork and place in a bowl.
4. Strain broth and pour over meat.
I usually serve with Steamfresh vegetables found in the freezer section. Just pop them in the microwave while you’re shredding the meat and ta-daa! The veggies are hot and ready to serve at the same time the sandwiches are finished.
This is also a great meal to make ahead and freeze. Simply thaw and reheat in a saucepan over low heat.
