French Dip Sandwiches and Potato Chips

I love to try new recipes and most of the time they fail. Just as Mark about slippery spaghetti!

Here is a new recipe that worked and I thought I would share!

French Dip Sandwiches

1 3-4 pound beef pot roast (I used one a little smaller)
1 14 oz. can beef broth
12 oz. chicken stock
1 package dried onion soup mix
1 large onion, sliced
8 to 10 hoagie buns, ciabatta rolls, or Portuguese rolls

Early in the day:
Trim fat from meat. Place meat in slow cooker and put all ingredients over meat. I used my hands and rubbed the liquid into the meat. Set your slow cooker for 8 to 10 hours on low.

10 minutes before dinner:
Set oven to 350 degrees. Cut and butter rolls then place in oven for 10 minutes.

Dinner time:
When you're ready to eat take the meat out and shred with two forks. Strain the liquid in the slow cooker to get onions, etc. out. Place juice in small serving dishes for dipping.

Just before eating place meat on the roll, top with Provolone cheese if desired, place back in oven for four minutes. Serve with dipping juice! Very good! Let me know if you have any questions!

Potato Chips:

I use my slicer on my KitchenAid Mixer. Potato's need to be sliced thinly. Put oil in pan and let heat. Place potato slices into hot oil, let set for about 5 to 7 minutes - flipping top and bottom. Place on paper towel and sprinkle lightly with salt. Very tasty!

Enjoy!