Beef Pepperoncini Sandwiches

With a busy family, many times we have to eat meals on the hurry. My crockpot is my best friend when it comes meals on the hurry. One tip I can pass along is to buy the crockpot lining bags. They make cleaning up the crockpot very easy and are worth every penny, particularly on those nights when you don't have time for lot of clean up!

So my husband is a big fan of pepperoncini's. When we go to a sandwich shop for lunch, he expects his sandwich coated in them. When I came across this recipe, I knew he would love it. I cut back a little for my own tastes, but my kids are following in their father's foot steps, and they love these things. At least for now, lol...

Ingredients

• 1 (3 lb.) beef chuck roast
• 4 cloves garlic, sliced
• 1 (16 oz) jar pepperoncini
• 1 bay leaf
• 1/2 c. warm water
• 1 tsp beef bullion (paste or granules)
• salt and pepper to taste
• French rolls

Directions

1. Make small cuts in roast, and insert garlic slices in cuts.
2. Dissolve the beef bullion in the warm water.
3. Place roast in the slow cooker. Add the beef bullion, bay leaf, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
4. Cover, and cook on Low for 6 to 8 hours.
5. Shred the beef and serve on French rolls

For an added zip, mix up a dressing of horseradish sauce and sour cream, and top the sandwich with provolone cheese...mmmh, yummy

Slow Cooked French Dips

Despite the fact that we can still hit 80 degree's on any given day, fall is on it's way. The cool crisp mornings, the nice cold nights. By October 31st, we'll be nice and chilly. Which is why I'm enjoying cooking our favorite cold weather foods again. This is a recipe that's great to stick in the crock pot, and just go. By the end of the day, you've got a yummy dinner that takes just minutes to put on the table. The men in your life will particularly appreciate this....

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer (I highly recommend Samuel Adams)***
salt to taste
6 French rolls
2 tablespoons butter


DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

***Do NOT use light beer. If the thought of beer just doesn't work for you, substitute beef broth. But the flavor won't be the same (and no, it doesn't taste like beer) and remember that the alcohol does evaporate, and your just left with really great flavor...