French Dip and Homemade Fries

What you will need 

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss cheese sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. 

Ladle juices into small cups for dipping and enjoy!

French Fries 

2 large russet potatoes 

1/2 t of chili powder

1/2 t cumin

1/4 t salt

 2 T oil 

Cut the potatoes in thin strips or however thin or thick you like them :) 

Mix the oil and spices in a small bowl 

Spay backing sheet with pam and then place the potato strips down. Use a spoon and put the spice mix on the potatoes.  I like them pretty spicy so I put a lot on mine, and a little on Treags 

heat the oven to 400 and let them cook for about 20 min.  If your wedges are on the ticker side keep them in a little longer :)

Enjoy! This is Treags FAVORITE meal he asks for it all the time!