Slow Cooker French Dip Sandwiches
Approx 3 1/2 lbs beef chuck roast
16-oz. beef broth
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
Salt and pepper, to taste
4-6 French rolls
Sliced provolone cheese, optional
Trim excess fat off of beef roast and season all over with salt and pepper. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours or until it is falling apart and very tender. Depending on how the settings on your slow cooker work, the time will vary. Take beef out and cover with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into small bowls and eat while everything is hot. Serve each sandwich with its own dip.

Serves 4-6.

*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups.

Chelsea S.
Crestview Hills, Ky
Sloppy Joes
1 ½ lb ground beef
1 large onion (or to taste)
½ cup green pepper (optional)
Stalk of celery – chopped (optional)
1 cup ketchup
1/4 cup water
2 Tbsp vinegar
2 Tbsp mustard
2 Tbsp brown sugar
Brown together the ground beef, celery, onion and green pepper. Drain grease if needed. Mix together remaining ingredients and pour into beef mixture. Simmer until the liquid is mostly absorbed (½ hour
or more). May be eaten now or refrigerate for later.

This gets better as it sets in the frig. May be made a few days ahead. Freezes well. This is great alone or topped with cole slaw or relish.

When doubling the recipe, don't double the water. Just add what you need.

Becky Purcell
Shredded Beef Tacos
1 (2.5 lb) chuck roast
14 oz beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Serve with:
Warmed corn tortillas or warmed fresh flour tortillas
Green or iceburg lettuce, chopped
Monterey jack or cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Freshly squeezed lime juice
Hot sauce
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings in warm tortilla shells.

Note: When using leftovers from the French Dip Sandwiches (see French Dip Recipe) for the Soft Beef Taco, simmer the cooked beef in the pot on the stove and add the seasoning, just until warm.

Chelsea S.
Crestview Hills, Ky