French Dip Sandwiches

Consider a roast when August weather has you roasting.

Sound odd? Trust us, it’s not.

Prepping a large bone-in roast before the weekend gives you plenty of options for easy meals, without a great deal of prep time in the kitchen. Using the crockpot means you can start it and forget about it for hours, and you’re pretty much guaranteed the meat will be moist and flavorful. By changing up the ingredient additions and flavor profiles, no one will suspect you’re feeding them leftovers.

No matter how you look at it, that’s a win-win.


French Dip Sandwiches

INGREDIENTS:

■ 1 medium yellow onion, sliced in rings

■ 1 green pepper, sliced in strips

■ 4 tablespoons butter, divided

■ 2 cups shredded beef pot roast

■ 1 cup reserved cooking liquid from the pot roast

■ 1 tablespoon soy sauce

■ 1 teaspoon cornstarch

■ 8 slices Swiss cheese

■ 8 hoagie rolls

INSTRUCTIONS:

Melt 2 tablespoons butter in medium skillet. Saute onions and green peppers until translucent and very soft. Set aside.

Preheat oven broiler.

Heat the leftover pot roast in microwave just enough to take the chill off.

In small saucepan combine cornstarch with reserved cooking liquid, whisking to eliminate any lumps. Add soy sauce and heat until slightly thickened and shiny.

Butter cut surfaces of the hoagie rolls, then toast under broiler.

Divide meat among the rolls, then top each with a quarter of the pepper and onion mixture. Top each sandwich with two cheese slices and return to broiler to melt. Watch carefully so they don’t burn.

Serve each sandwich with a side of the dipping sauce.

Didn’t reserve the cooking liquid from your roast? Substitute a can of store-bought beef consommé.