Here’s the plan for Meal #2: French Dip Sandwiches
Ingredients: beef roast, 1/2 cup soy sauce, 32 oz. carton beef broth, 3-4 whole pepper corns (or a couple of grinds from a pepper grinder, or just plain black pepper), 1 tsp. dried rosemary, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 bay leaf
For Crash Hot Potatoes: small red potatoes, olive oil, seasonings. (We love Mrs. Dash Garlic & Herb mix)
In the morning:
- Place roast in slow cooker.
- Mix together remaining ingredients (except bay leaf) and pour over roast. Drop bay leaf into liquid.
- Cook on low for 8-10 hours.
When you get home or get ready to prepare the rest of the meal:
For crash hot potatoes (these are the bomb!): Scrub potatoes. Place in pot and cover with water. Add a pinch of salt. Bring to boil over medium heat. Reduce heat and cook until a knife easily pierces a potato. The time will depend on the size of your potatoes. Drain potatoes well. Preheat oven to 375 degrees. Place a piece of parchment paper on a rimmed baking sheet. (If you don’t have parchment paper, you might have to scrub your baking sheet) Place potatoes on baking sheet. Smash them with a potato masher or small spatula. You want to flatten them just enough for some of the white part of the potato to show. Brush the tops with olive oil and sprinkle with seasoning of choice (and maybe a little salt if you’re me). You can just use salt & pepper. Turn potatoes over and repeat. Bake for 15-20 minutes until crispy around the edges.**
When potatoes are done, shred beef in slow cooker. Remove the bay leaf first!
Using a fork, heap beef onto hoagie roll and top with cheese. Ladle some au jus into a bowl and dip away.
**You could also serve French fries or chips with this if you like.