The crock pot strikes again!

Tonight it greeted me with French Dip Sandwiches – wheee!

Ok, it was an 80/20 effort – crock pot/me.

Last night I trimmed all the fat off of a 2lb chuck roast and cut it into big hunks. This morning I added it to my crock pot with the following:

• 1 packet Lipton Onion Soup mix
• 1/4 cup balsamic vinegar
• 1/2 cup water

That’s it! Put the lid on and set that baby to cook on low for 8 hours.

After work I removed the roast from the juices, shredded and set aside. Then I strained the juices and let them simmer in a small pan with ~1/4 cup of water until it thickened up a bit – ~3 minutes.

Fat skimming trick: run leaves of lettuce through anything you’re trying to skim the fat off of. The fat will stick to the lettuce leaf, which you can then throw away!

Toast up a sesame seed bun, add your shredded roast and finish it off with a slice of mozzarella cheese. Finally – get yo’ dunk on!

For maximum yum, snap the ends off a bunch of asparagus…

Drizzle with some extra virgin olive oil, salt & pepper…

And roast for 12 minutes in a 425 degree oven.

Perfectly seasoned and fork tender!

You guys – why work so hard on dinner when the crock pot can do it for you? You’ve got to try this easy, tasty, savory French Dip recipe – it’ll blow your mind!

Agenda for this evening – catching up with my Grandma and Aunt who are in town from Ohio!

Then a baking project involving this bad boy…

Have a great night everyone!

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What’s your favorite way to use a crock pot?

I really want to make a dessert in a crock pot…perhaps some rice pudding or something!