adminCan you believe summer is already half way over?! I surely can’t! Time just goes too fast. Only a month and a few days until my two go back to school , which also means it’ll be time for fall sports to start! With the starting of school and sports also comes after school clubs, play dates and trying to enjoy the last bits of summer outside any chance you get! But my biggest failure as a mom when the school year starts is dinner.
We get so busy sometimes that I just forget! I either forget to make a plan for dinner completely, and sometimes I just forget to take anything out of the freezer!
So in an effort to change that, I’m gathering new crock pot recipes and taste testing each one before the school starts next month in an effort to gather a nice collection of recipes to use throughout the entire school year!
We all know a crock pot is a busy mother’s best friend. I’m talking BFF for life!
Once the kids are gone for the day, it only takes a few minutes to throw everything together in the crock pot and forget about it! Dinner will be “mostly” ready when you walk in the door with starving kids!
The first on my list of recipes to test out for family approval was French Dip Sandwiches…which we are calling BRISKET DIPS!
You will need…
- 1 envelope of French onion soup mix
- 1 can beef broth (or 1.5 cups if made with water and bouillon)
- 2 tsps minced garlic
- 1 tsp Worcheshire sauce
- 2-3 pound trimmed brisket
- Salt and Pepper to taste
- Hoagie rolls Butter
- Garlic salt
- Provolone cheese
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Mix the first four ingredients together in a bowl and set aside.
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Next sprinkle the roast with salt and pepper Heat a large pan, with a tiny drizzle of olive oil. Once hot, sear the roast on both all sides until browned. Place the browned roast into the crock pot fatty side up and pour the bowl of mixed ingredients over the top. I cooked mine on low for 8 hours, but you can easily do HIGH for 4-6 hours! When ready to serve, place the roast on a plate and let rest for 10 mins.
While the meat is resting, you get your Hoagie rolls prepared.
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Spread open and slather them with butter and a sprinkling of garlic salt. Toast under the broiler until lightly browned. Then using two forks shred the meat and place on the toasted rolls. Top with provolone cheese and return to oven until the cheese melts.
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Serve with the au jus (which is French for “with the juice”) from the crock pot for dipping.
Add a side salad and you have a complete meal with under 30 minutes of work including the prep in the morning and making of the bread!
It was amazingly tender and everyone approved so this one is definitely going into the crock pot rotation!
What’s your favorite crock pot recipe for back to school? Please share!
Lasonja Williams
Jennifer
