Monday, February 25, 2008

french dip sandwiches...

chuck roast (any size)
1 Tbsp olive oil
1 clove garlic; minced
1-2 cans beef broth
minced onion
seasoned salt
provolone cheese
1 envelope onion soup mix
1-2 beef bouillon cubes

Heat (med heat) olive oil in med pan. Add garlic. Brown all sides of roast; approx. 1 min per side. Place in slow cooker. Add minced onion, salt & beef broth. Cook on low for 8 hours. Remove meat from slow cooker, cover with foil, and let rest 10 min. Shred with a fork. Heat soup mix according to pkg directions with bouillon cubes. Place desired amount of meat on roll, add a little cheese and set under broiler until cheese is melted. Serve with soup on the side for dipping.

*roasted cauliflower *

1 head cauliflower
olive oil

Cut cauliflower into florets. Place all ingredients on a baking sheet and toss with hands to combine. Roast in 4oo degree oven 10-15 min. until fork tender (depends on size of florets and desired tenderness). Turn once or twice during cooking.

My kids do not like pot roast...???? Something about all of the meat & veggies cooked together served with gravy is not appealing to any of them...I don't get it. BUT, they will eat/devour these sandwiches. So, we all get what we want! You can use any cut of roast, and cook it whatever way you like to cook roast. I just chose the no fail/easy route. I bought little hard rolls for these...they are the perfect size for kids, and then the adults can have as many sandwiches as they want. I toasted the rolls a tiny bit under the broiler first (soggy bread thing). You may even be able to buy "au jus" (the dipping liquid) pre made, or a packet mix...the soup worked really well, though. If your little people don't like the onion bits in the soup, they can be easily spooned out.
If you have a small number of eaters in your house, just cut the meat in half before cooking and freeze one half for another time.
And as far as the cauliflower is concerned...YUM! I am pretty much convinced that ANY vegetable roasted with a little olive oil, salt and pepper is fabulous! It gets all brown & crunchy on the outside...I don't see anything wrong with that!

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