Five-star Crockpot recipes

As the cooler weather hits, signifying that autumn is definitely here, I've been preparing several Crockpot meals. I love the convenience offered by the Crockpot. I went and bought a new one this year. It's one of those big, 5.5-quart, oval ones. I just got it about two weeks ago and I've used it five times already. It's great to get up in the morning, put something in the Crockpot, and let it cook in there all day long. Then supper's ready whenever you're ready to eat that night. How easy is that? I love it!

So, I've found a great recipe for French dip sandwiches. You cook the meat in the Crockpot, then use the juices as the au jus sauce for dipping. These sandwiches were delicious!!! A sure five-star recipe in my household. I served these up with a pasta side dish and a veggie. I'll be making these again soon, I'm sure. They were a real hit!

I'm also including a recipe for a dessert that can be prepared in the Crockpot. Since it's reminiscent of my mother-in-law's "Blueberry Dump Cake," let's just call it "Dump Cake." This simple recipe, which contains only four ingredients, makes a great little dessert. I'd recommend you serve it up while it's still warm and with some vanilla ice cream. Another five-star recipe, without a doubt.

Get out your Crockpot, dust it off, and try these awesome recipes. I'll be featuring more Crockpot recipes throughout the fall and winter months. If you have any family favorites you'd like to share, please post them in the discussion forum, or email them to me at pooh27@home.com.

Have a good week and good eating!
Allison

French Dip Sandwiches

Makes about 12 sandwiches

Ingredients:
2 large onions, cut into ¼-inch slices
¼ cup butter or margarine
1 boneless bottom round roast, 3-4 lbs.
5 cups water
¼ cup soy sauce
¼ cup Worcestershire sauce
1 envelope onion soup mix
1/8 tsp. garlic powder
12 rolls (Split French rolls are recommended, however, we just used sesame seed buns)
1 cup shredded Swiss cheese

Preparation:
In a skillet, sauté the onions in butter until tender. Place in a slow cooker. Cut the roast in half and place over the onions. Combine water, soy sauce, Worcestershire sauce, soup mix, and garlic; pour over the roast. Cover and cook on low for 7-9 hours. (I cooked mine for 9 hours.) Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice the meat across the grain. Place on rolls and sprinkle with the shredded Swiss cheese. Broil 4 inches from the heat for about 1 minute, or until the cheese is melted. Serve the cooking juices as dipping sauce on the side.

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