Since I posted so much about the weekend I thought I'd do another post. Monday I put a rump roast in the slow cooker and made French Dip sandwiches for supper with my potato salad. It was a fabulous meal. I used the leftovers the next day for another sandwich along with a bit of leftover potato salad. I used frozen mini baguettes for the bread since we don't have any stores that have bread like this fresh. This received 2 thumbs up from Matt.
Slow Cooker French Dip (from Fix It and Forget It Cookbook)
3 lb rump roast
1 onion, sliced
1/2 cup soy sauce
1 beef bouillon cube (I used 1 tsp of bouillon paste)
Put everything in the slow cooker. Add water to just cover roast. I cooked this on high for 2 hours and then low for 4 hours. I used frozen mini baguettes. This made enough for 2 meals so I cut the roast in half and put half of the roast and juices in a container in the freezer for a future meal.
We had a quick flurry early in the week and I was blessed to have this wonderful view as I work from home now. As they're predicting 10-12 inches of snow between tonight and tomorrow morning I will probably be viewing this again as I work.