So tonight is a really busy night for us. My husband is traveling and all three of my kids have a practice to be at and its Wednesday so in the South its church night. My boys go to church for their youth group meeting and its really hard to squeeze in dinner, but I am going to try. I feel like raising my fist in the air like that woman in the poster from World War 2 “We Can Do It”!!!

Anyway, we are having French Dip Sandwiches. First because they are SUPER easy and second I can use the leftover meat in nachos for snacks tomorrow after school. Now, please, please know that I HATE leftovers so this is really unusual for me, but the roast I bought is really big so I had to think of a way to use the extra quickly before I deem it old and throw it out. Which drives my husband crazy, but I just don’t think leftovers taste that good the second time around and also who wants to eat the same thing twice??

French Dip Sandwiches

4-6 servings

1 (4lb) rump roast or pot roast

1 packet Lipton Onion Soup mix

1 can beef broth

1 rosemary stem (no need to remove the leaves they will fall off during cooking)

1 onion sliced

1/2lb sliced Swiss cheese or Provolone cheese

6-8 deli rolls

Au Jus:

Drippings from crock pot

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

Salt and pepper to taste

Place sliced onions in bottom of crock pot. Place the roast on top. Sprinkle soup mix on roast and pour in broth. Add Rosemary stem. Turn crock pot on low (8-10 hours). But I always find it cooks faster than 8 hours.

Once the meat is falling apart, typically about 6 hours of cooking, take the roast out and either slice or pull apart.

Strain the remaining liquid into a pan on the stove. Add the au jus ingredients to the liquid and adjust the taste.

Heat the deli rolls in the microwave or oven (300Â° for about 10 min wrapped in foil). Pile the meat on the rolls and top with cheese. Serve with a small dipping bowl of au jus.