French Dip Sandwiches

These french dips have become a winner in our house!  Once again, this recipe comes from my sweet friend, and they've been a hit ever since I started making them.  Super simple recipe, not many ingredients, AND one you can put in the slow cooker or oven and leave all day!

The juice or "au jus", tastes soooo incredibly good!  The kids favorite part is dipping this sandwich.  Just serve a simple salad and you've got a great, easy meal.

French Dip Sandwiches {serves a lot}

INGREDIENTS:

• 4 lbs. beef chuck {I don't always use chuck roast, last time I used tri-tip}
• 3 bay leaves
• 6 cups water
• 1 Tbsp. fresh garlic, minced
• 1 cup soy sauce
• French dip rolls 
• a little butter {melted}and garlic salt for rolls
• sharp cheddar cheese {if desired}

DIRECTIONS:

Place everything in slow cooker or dutch oven and cook on low all day or high for 4-6 hours.

Shred the meat.  Open rolls and place on baking sheet.  Spread a little butter on top and bottom of rolls and sprinkle with garlic salt.  Broil in oven until golden.  If you want cheese on your rolls, place a couple slices of cheese on the rolls right when they come out of the oven.  Pile on the shredded beef and serve some leftover au jus on the side.  Enjoy!

shredded tri-tip taquitos

 I don't know why I don't make these more often.  They make for a super simple dinner and my kids absolutely love them!  I've made them before with shredded chicken and they are just as good!  I'm actually not much of a beef person, but there are a few kinds of meat that I like slow cooking so they get really tender and easy to use in many different ways!  The nice thing about making the meat this way, is you could make it the day before, shred it up, then just re-heat the meat and roll up your taquitos just before dinner time the next day.  I served them with lot's of sides for my kids to dip the taquitos in...sour cream, guacamole, and refried beans sprinkled with cheese.  A great quick meal!

INGREDIENTS FOR MEAT:

• 2-3 lbs. tri-tip roast {or any other meat you like}
• garlic salt
• black pepper
• 1 jar {12-15 oz. salsa}

DIRECTIONS:

  Place tri tip in slow cooker or a large dutch oven.  Season all over with garlic salt and black pepper.  Pour salsa on top of meat.  If you are using slow cooker, cover and heat on LOW for 10 hours or HIGH for 5-6 hrs.  If you are using a dutch oven; cook at 350, covered, for 1 hr. or until it shreds easily.  

INGREDIENTS FOR TAQUITOS:

• canola oil
• corn tortillas
• shredded tri-tip

DIRECTIONS:

  Heat a large skillet over medium heat.  Add a small amount of oil and in batches, lightly soften tortillas {until pliable} and stack on paper towel lined plate.  Once all the tortillas are softened, place about 2 Tbsp. of meat near one side of tortilla.  Roll up tightly and place seam-side down on a large greased baking sheet.  Heat oven to 400 degrees and cook in oven for 15 minutes, or until golden brown and crispy.  Serve warm!   

ACCOMPANIMENTS:

• sour cream
• guacamole
• refried beans {try refried black beans, they're good!}
• shredded cheese

All rolled up!