Slow Cooker French Dip Sandwiches
The men in my family love these. I don’t remember where I got the recipe, but I’m glad I saved it!
3-4 pounds lean beef roast
1⁄2 cup soy sauce
1 32 carton low-sodium beef broth
4 whole peppercorns
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
Remove and discard all visible fat from roast and place in slow cooker. Combine all other ingredients and pour over roast. Add water to almost cover roast. Cover and cook on low heat for 8-10 hours or until meat is very tender. (I usually sprinkle the roast with some meat tenderizer.)
Remove bay leaf. Remove meat and shred. Serve on fresh hoagie rolls or French bread with sliced cheese (Havarti or Swiss). Use cooking juices as “au jus” for dipping, if desired. Yields 12 servings.
Crash Hot Potatoes
My, oh my, I love these things! LOVE.
12 whole new potatoes or other small potatoes (I do way more than 12…like a 3-pound bag of little red potatoes)
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
*I use Mrs. Dash garlic and herb mix.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Slow Cooker Bacon Ranch Chicken
Total Time: 6 hr 10 min
1 lb chicken breasts
6 slices bacon cooked and diced
3 cloves garlic finely chopped
1 package (1 oz) ranch dressing and seasoning mix (or make your own)
1 can (10.75 oz) condensed cream of chicken soup (or make your own)
1 cup sour cream
1⁄2 teaspoon pepper
1⁄2 cup water
8 oz spaghetti or other pasta, cooked according to package directions
1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
2. In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3. Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
4. When about 15 minutes are left, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti. (I serve over the pasta rather than mixing it in, but that’s just preference.)