Oh la! la! Delicious!
So I have been trying to be a good wife and Mum and try to cook more at home, thus saving some cash-ola. So I got down some old cookbooks, blew off the dust, and went shopping. I was actually amazed at how little I really spent on 3 meals plus left overs compared to what it would have been to eat out for us three. I have been using the crock pot a bit more cause it is just easier to get the meal on in the morning, work all day and then supper be ready. Even though I work from home, time goes so fast and before you know it, I am freakin about what is for supper and then I am like lets eat out, lets get take out, and my butt and pocket book don't need it. So far so good.
One of the recipes I dug out was for French Dip Sandwiches. When we used to eat at the Y-Not BBQ before they closed down (big pout) we always ordered, when I didn't order the BBQ chicken salad, was the Mother Lode, and it was a French Dip that was so delicious. I forgot when I shopped about the cheese and tomato on it, so this one was not quite like it, but man these were so good , you have to try them, plus the house smelled so good while they were cooking.
Crock Pot French Dip Sandwiches
5 lb. boneless beef rump roast (I can't remember what cut I got, the butcher says they are not called rump roast anymore…next time I will write it down and fix it in my book)
2 10 1/2 oz cans beef broth
1 onion, finely chopped
1 Tbsp. garlic powder
2 tsp. beef bouillon granules
1/2 tsp. seasoned salt
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
8 crusty rolls
Place all ingredients except rolls in a crock pot. Cover and cook on low setting for 8-10 hours or high setting for 4-6 hours. Thinly slice meat, reserving broth for dipping. Put sliced meat on rolls. Add condiments to your liking. At the Y-Not we had tomatoes, and cheese too on our sandwich.
Tomorrow I have my first class for the Autumn Splendor stamp set, here is another card they will be doing, I got the inspiration from a card by gbarron over at Splitcoast Stampers, I changed it up a bit.
Stamp Set: Autumn Splendor, Baroque Motif
Ink: Really Rust, Chocolate Chip, Basic Black
Paper: Chocolate Chip, Really Rust, Autumn Meadows DSP
Misc: Wide Chocolate grosgrain, paper piercer, mat pack, champagne mist shimmer paint
Well I have to quick tidy up for class in the morning, and I am headed to bed my book is sooooo goooood!
That recipe sounds good – they still call them rump roasts here in Canada!!
That card is beautiful too. I really like the cards you have made with it.
wish you were here…
Yvonne Metz says
Ok, now this is too funny! As soon as I read your first 2 lines I laughed cuz I am going the same thing! LOL! I know my rear will thank me later! ; ) Need to try that recipe too sounds Yummy and LOVE the Crock Pot! Ok, now I've got to go Dust off my cookbooks! ; )
Ilina Crouse says
I will need to try that recipe, sounds delicious!!! I have been trying to be a good wife lately too, because since we moved I cooked only two times I think, ok mostly 5. And I am in the look for the new recipes, cause I am so bored from the ones I have! Love the card too, I should play more with that stamp set and the dsp, before the fall is over!
Will definitely try this recipe. Love the card. Love anything with leaves on it…will have to get this stamp set.
YUM! I am embracing the crock pot right now as we are so busy lately with soccer and lacrosse practices! This sounds so yummy! I will try this this week as I am already thinking about menus for this busy week! Thanks for sharing and keep em coming!