Crock Pot Roast Beef & French Dip


With the busy holidays upon us, oven space may be at a premium. That is another good reason to use a crock pot. But best of all, I like to use the crock pot for meals that you can begin and forget.

Here is a wonderful recipe made by my good friend, author, and chef, Amy Houts. We had this for lunch recently when her mother from New York was visiting. She served it with relishes and chips and had apple cake for dessert –  another one of my favorites!

You can find this in Amy’s new cookbook, Cooking Around the Country with Kids – USA Regional Recipes and Fun Activities on p. 206.

French Dip for Roast Beef Sandwiches

3 pounds beef chuck or arm roast
2 cups water
1/2 cup soy sauce
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1 bay leaf
Dash pepper

12 hard rolls

Place roast in a crock pot. Children can help measure and add water, soy sauce, and spiceds to crock pot. Cook 5-6 hours on low heat setting or 3 hours on highs. Remove bay leaf from pot. Slice or shred beef and cool in refrigerator. Remove fat that has hardened on the surface of the dip. Heat again over stove or back in crock until hot. Place on hard rolls. Pour broth into individual serving dishes, about 1/4 cup per person. Dip sandwich into broth and enjoy!

Serves 10-12

Cooking at Home – Meal for Four in Less than 25 Minutes

Burrito at Papa Chevo'sImage via Wikipedia

Why go out to eat if you can whip up a tasty meal in less time than it takes to stop for fast food. You may need to add a few ingredients to your grocery list so you have them on hand. Planning is the key.

This is an easy recipe kids will enjoy. Adult may need to do the cooking of the meat, depending on young helper’s age. But children can help prepare vegetables and roll up their finished product.

These burritos use the “other white meat – pork” for the protein. With a skillful blend of vegetables, spices and seasonings, you will have a delicious meal ready to go. Here is the recipe. It is an adaption from the Minnesota Pork Producers Association.

South of the Border Burritos

1 pound lean ground pork
1 small onion, chopped
1 garlic clove, minced
1/4 cup green pepper, thinly sliced
1/2 teaspoon ginger
2 cups coleslaw mix with carrots
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lemon juice
2 teaspoons honey
1/4 teaspoon cumin
4 (10 inch) whole wheat tortillas, warmed
Garnish with fresh cilantro, chopped

Cook pork in large frypan over medium heat. Break up meat with fork while it cooks. Add onion, garlic, green pepper, and ginger. Cook until vegetables are soft and pork is not longer pink. If there is excess fat, pour it off.

Add coleslaw mix and stir-fry with pork until vegetables are wilted.

In small bowl, combine oil, soy sauce, juice, and honey. Add to fry pan. Cook, stirring gently until all ingredients are heated through and blended.

Spoon burrito mixture evenly onto warm tortillas and roll up. Garnish with chopped cilantro. Makes four servings.

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