Beef Dip Sandwiches and Fire and Ice Salad

Slow. Cookers. Rock! You throw some stuff in before work, and come home to your apartment smelling like heaven and dinner ready without any effort! I made this recipe from combining a pot roast recipe off the internet and my Betty Crocker Cookbook recipe for French Dip Sandwiches.

Beef Dip Sandwiches

1 lb Roast beef
1 pkg onion soup
1 cup beef stock or water
1 tsp dried thyme
2 cloves garlic, chopped
1 bay leaf
Pepper and Salt to taste
1 baguette or 2 small french rolls (12 inches each)
Horshradish and Mozzarella cheese (optional)

Season roast with salt and pepper. Pour onion soup package in crock pot, pour in beef stock, then add all your spices and the garlic. Add the roast. Cook on low for 7-8 hours.

Remove the roast from the crock pot and strain the stock into a small pot. Put the pot over medium heat and bring to a boil. Let simmer and reduce for about 15 minutes. Remove from the heat.

Pull the roast apart with two forks then place the meat in the pot of juices.

While that soaks up so more juicy delicious flavour, cut your baguette in half and spread horseradish on it (if you like). Take the meat out of the juices and place it on the baguette. Top with Mozzarella cheese (if you like) and cut into manageable side pieces.

Pour the left over juices in a bowl for dipping!


Along with the sandwiches, I also made one of my favourite salads. It's a re-creation of something served at our town's folk fest (and is the only thing that isn't deep fried!). It's very fresh and has a lot of flavour for such simple ingredients. I always just wing the proportions so I'll just list the ingredients off and let you all experiment on your own.

Fire and Ice Salad

Baby Spinach
Strawberries, sliced
Mandarin Orange Segments (with some, but not all of the juice)
Red onion, sliced
Fresh Mint (the more the better!)
Olive Oil
Red Pepper Flakes

Toss it all together and serve immediately!