Pot Roast (I used a 4 lb roast, but had oodles leftover)
1 packet Lipton onion soup mix
1 packet Au Jus sauce
1/4 cup Water
Hoagi Deli rolls
Sliced swiss or provolone cheese
You throw a packet of Lipton Onion Soup mix and 1/4 cup water into your crock pot with a roast (I like to trim the fat off first). Let this slow cook on low all day (anywhere from 6-8 hours, depending on the size of your roast). It is done when the meat shreds easily with a fork.
Line a cookie sheet with aluminum foil and lay your hoagie buns face up. Add a heaping pile of beef to each bun, and top with either swiss or provolone cheese.
In the meantime, prepare a packet of Au Jus sauce according to the packet directions (you just add water and boil). Strain the pot roast juice into the saucepan and let it simmer with the aus jus sauce.
Serve with a small bowl of the aus jus sauce to dip. Enjoy!
I served the Frenchy Dips with corn on the cob and fresh watermelon. Here is my trick to delicious and sweet corn:
Sugar and lemon!!!
Boiling your corn in salt water will actually toughen it. Add about a tablespoon of sugar, and squeeze a lemon wedge into your pot of boiling water before adding your corn. You will have the most delicious cobs!
I had the food displayed so nicely on the island, but I must have been too excited to eat because I forgot to take a picture. Hopefully you can imagine how yummy it looked! If only I could send smells through a blog...