1 Roast, 2 Dinners!

Don't you just love getting two dinners out of one? I do! Last night I made french dip/shredded beef sandwiches using the slow cooker. This is such a simple recipe that even my kids love. The great thing about this recipe is that there is always plenty of beef leftover to use the next night in tacos or burritos. I'll post that recipe also.

French dip/shredded beef sandwiches

2-4 lb beef roast*
2 packages of onion soup mix (I use Liptons)
2 - 3 cans of beef broth, depending on size of roast

*Not sure what type of beef to use? Check out Kim's earlier post!

Put everything in to the slow cooker and cook on low for 8-10 hours, or high for 6-8 (depending on size of roast and slow cooker). 1/2 hour before serving, shred the beef, return the beef to the slow cooker. Serve beef on toasted sandwich rolls.  Top with cheese (optional) Put some of the beef juice, in a cup, on the side for dipping.

Tacos/Burritos

Take your leftover shredded beef and reheat it in a pan with approx. 1 cup of your favorite salsa. You may want to add more or less salsa depending on how much beef you have leftover. Serve in tortillas along with your favorite toppings, sour cream, cheese, lettuce, tomatoes, etc....