Slow Cooker French Dip Sandwiches

2-3 lb. beef roast

2 - 14 oz. cans beef broth

2 packets onion soup mix

2 cups water

hoagie buns

swiss cheese

I found a cheap rump roast that worked and tasted great! Brown roast on each side. This should only take a few minutes on each side. Salt and pepper it as you brown it. Next place the roast in the crock pot, add 2 cups water, 2 cans broth, and packets of onion soup mix. Cook on high for 4-6 hours or on low 8-10 hours. Before you shred the beef, take out the roast and empty the juice from the crock pot. You can use this as the au jus. Shred the beef. We like to heat the buns up by buttering them, then browning them on an electric griddle. We add swiss cheese to the sandwiches and slice up some potatoes to make homemade fries which go great with these sandwiches. Enjoy!

Zesty BBQ Chicken

(Sorry for the crappy picture)

3 large chicken breasts

1, 12 oz bottle of BBQ sauce

1/2 cup zesty Italian dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

Put chicken in crock pot. In a bowl mix the other ingredients together until mixed well. Pour over chicken. Cook on high for 3-4 hours or on low 6-8 hours.

California BLT

Bacon

1 Large Tomato

1 Avocado

Romaine Lettuce

Sprouts

4 TBSP Mayo

1/2 Lemon

Ciabatta Bread

Swiss or Provolone Cheese

Preheat oven to broil. While oven is heating up, cook bacon until crispy. (Cook however much bacon you will want for each sandwich.) Set aside. Next mix the Mayo and squeeze the juice from the half lemon in to the mayo and mix together until smooth. Cut Ciabatta bread in half and place cut side up on a cookie sheet. Place a piece of cheese on the top slice. Broil for about 30 seconds or until cheese is melted. Cut up your vegetables and set aside. When bread is out of the oven spread the mayo mixture on the bottom slice. Add the bacon over the mayo, then lettuce, tomatoes, avocado, and sprouts. Sprinkle vegetable with salt and pepper.

This is a super yummy sandwich with a little lemony kick! We loved it! Enjoy!