Crock Pot | The Teacher Cooks

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October 13, 2009 · 12:00 pm

French Dip Sandwiches

GI Joe took me to eat dinner when we were dating after a tennis tournament. How romantic! He ordered a French Dip Sandwich. I had no idea what he was eating. I just ordered a hamburger.

When the waitress brought it I thought to myself, ” This is what my Mama called a hot roast beef sandwich.” Au Jus – we won’t even go there!

Here is another quick and easy meal using the crockpot. Very Tasty! It is one of my Southern Living recipes I use regularly. Hope you will, too. This recipe make 12 servings. Half the recipe and you still have leftovers.

French Dip Sandwiches

1 4 lb boneless chuck roast
1/2 cup soy sauce
1 beef bouillon cube in 1/2 cup hot water
1 bay leaf
6 peppercorns
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
French rolls , split

Place a crockpot liner in the slow cooker. Put roast in. Combine all ingredients except rolls. Add water to cooker until roast is almost covered. Cook on LOW 7 hours. Remove roast, reserving broth: shred roast with a fork. Place roast in rolls and serve with au jus for dipping. Yield 12 servings

Happy Cooking,

The Teacher Cooks

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Filed under Au Jus, Cooking, Crockpot, easy, French dip, quick, Recipes, Roast beef

Tagged as cooking, Crock Pot, quick, Recipes, Roast beef

September 24, 2009 · 1:13 pm

SOUP Day—Chicken Tortilla Soup

Chicken Tortilla Soup --yummy

I am on a mission for the next couple of weeks! That is nothing unusual though. Having a mission in life is a good thing. I have to present four twenty minute talks to about two hundred freshmen parents. The topic is feeding hungry teenagers with good healthy food and doing it quickly. What popped in my mind first was the crockpot. You have to use this if you walk through the door at 6:00 PM and the teens are demanding food at 6:01PM. This is a recipe that I have used many many times . The name says soup, but to me it is more like a stew. To make it more of a soup add more tomato sauce. Try it when you are in a time crunch it will be a hit!!

Chicken Tortilla Soup (Stew)

4 chicken breast
2 15 oz. cans of black beans
Here is what you need
2 15 oz. cans of Rotel tomatoes
1 cup salsa ( I used the whole jar)
4 oz. chopped green chilies
1 14 oz can tomato sauce
Tortilla chips
Monterey Jack cheese

Put all the ingredients except tortilla chips and cheese into the crockpot. Cook on low for about 8 hours. Just before serving take out the chicken and shred with a fork. Place back in the crockpot. In a bowl place chips with cheese and ladle soup on top. This makes about 10 servings. You can easily half the recipe. The shredded chicken is great in chicken quesadillas .