Mealtime Monday: Crockpot Roast French Dip Sandwiches

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Here we go again with another Mealtime Monday.  Now that it is getting cold again, I love to pull out my crockpot for soups, stews and roasts.  One of our go-to crock pot meals is making a French Dip roast.  The meat simmers all day so it falls apart and is so juicy, making amazing French Dip Sandwiches with plenty left over for tacos, enchiladas or any other meal you can think of that uses shredded beef.

Simple Crockpot french dip recipe


  • 4-5 lb beef roast
  • 1/2 cup low sodium soy sauce
  • 5-6 peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • 1 beef bouillon cube
  • 1 bay leaf
  • Swiss cheese (sliced)
  • French rolls

Making a roast for french dip sandwiches

Trim excess fat from the roast and place into the crockpot.  In a measuring cup, stir together soy sauce, peppercorns, garlic powder, rosemary, thyme, beef bouillon & bay leaf.

French dip roast recipe

Pour this mixture directly over your roast.  Fill the crockpot with water until the roast is nearly covered.

Slow cooker french dip roast recipe

Cook on low for 10-12 hours.

Slow cooker french dip roast

Preheat oven to 425 degrees.  Remove meat from the crockpot and shred.  Pile shredded meat onto your french roll.  Top with swiss cheese.

Melty french dip sandwiches

Bake for about 5 minutes, or until cheese is melted.

Melty french dip sandwich recipe

Serve with a dish of the au jus (the liquid from your crockpot) to dip your slow cooker french dip in.  Enjoy!

Amazing simple french dip recipes

Mealtime Monday: Hearty Vegetable Tortellini Crockpot Soup

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Who doesn’t love a hearty, slow cooker soup.  This has become one of my favorite meals and a staple each fall & winter.  It is packed full of veggies and so flavorful!  Even better, it can be prepped and frozen for later use to save time.

Tortellini, Sausage, Hearty Veggie Soup

1/2 pound Italian Sausage
6-10 cups of Beef Broth
2 Cups Stewed Tomatoes
2 Cups Tomato Sauce
2 Zucchini, Chopped
1 Large Onion, Diced
2-3 Carrots Chopped
1 Bell Pepper, Chopped
1.5 Cups Chopped Celery
2 Teaspoons Sugar
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1 Teaspoon Dried Basil
2 Cloves Minced Garlic
2 Cups Frozen Cheese Tortellini
Grated Parmesan Cheese (to top)

Italian Sausage & Tortellini Soup Ingredients

1. In a skillet over medium-high heat, brown the Italian sausage.  Add to your crockpot. Continue reading »

Mealtime Monday: Corned Beef & Cabbage

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Happy Monday.  We are here again with another Mealtime Monday.  In honor of Saint Patrick’s Day we had a feast of corned beef, cabbage, carrots and potatoes made in the slow cooker.

Slow Cooker Corned Beef & Cabbage for Saint Patrick's Day

Corned Beef
Beef Broth
Red Potatoes
Baby Carrots

I love how easy this meal is.  We bought a great little corned beef and put it in the crock pot on low for 8 hours.  I added one can of beef broth and then added enough water to submerge the corned beef.

Corned Beef Yum

Once there is only 1 hour remaining, toss in the cabbage, carrots and potatoes.  I just cut the head of cabbage and potatoes into quarters each. Continue reading »

Buffalo Chicken Cheese Dip

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My fabulous co-worker brought in a this recipe from All Recipes the week before Superbowl, so I had to give it a try!  I made a few adaptions in my version below to help reduce some of the fat and sodium.  The original recipe calls for canned chicken, but I simply boiled 2 chicken breasts for about 25-30 minutes until cooked through and shredded them.  I also used half reduced fat cream cheese and found that you could not tell the difference in taste.  To make a more mild version try Frank’s Red Hot® Buffalo sauce.  This dip really is great and does taste like buffalo wings! Continue reading »