When I was a working mom, I didn’t get home with kid(s) in tow until 6:45pm most nights. Upon arriving home, the kid(s) demanded to be fed. Like real food. I mean, they’d live with butter crackers and chocolate milk, but that’s no way to raise even remotely healthy little people.
Out of sheer frustration and necessity I started using my slow cooker in order to have meals ready upon our return chez nous. Now as a SAHM, I find myself turning to my slow cooker nearly just as often because these short people demand the majority of my time, attention and energy during daylight hours. The only down-side to all this slow cookery is the way most of the meals I made in it tasted. Yes, we had meals with meat and vegetables, but they either tasted like nothing or like everything else that was ever made in the slow cooker.
My rule for a slow cooker meal is that is has to actually taste like something. And that something better resemble the ingredients I poured into the appliance 6-10 hours earlier. #preachitsister
Here’s a simple French Dip recipe I’ve been using for a few years. The meat
shreds easily just falls apart and soaks up the au jus for a tangy, salty mouthful of deliciousness.
I made it last week and indulged in a little homemade bun recipe I came across on the interwebz. I made the recipe as it shows, except I used 3 eggs instead of 1. (Yes, that’s my comment down below asking about the 3 egg v. 1 egg dilemma). Since I over-egged the dough, I had to add an additional cup of flour to get the dough’s consistency correct. Nonetheless, they still turned out great. I’ll also share that I remade the buns on Monday this week using only 1 egg and they were still delicious, but I found they didn’t rise as well with just one egg, which makes no sense at all. Or maybe it was just chilly in my kitchen. Whatever. Still yummm in my book and we can never go back to store bought hamburger buns again. Seriously, never.
French Dip Sandwiches
3-4 lb English Shoulder Roast
1 T yellow mustard
1 pkg dry onion soup mix
Place roast in slow cooker. Spread mustard over the top of roast. Sprinkle soup mix over roast. Cover and cook on low for 6-7 hours or high for 3-4 hours. Remove roast and shred meat (remove any large hunks of fat, gross). Strain juices, also skim fat if you wish (I usually don’t, I think the fat adds too much flavor to get rid of it). Serve on buns with juices on the side for dipping, or just pour that delicious sauce right onto the meat. Enjoy!