Slow Cooker French Dip Sandwiches

For some reason, people tend to think of their slow cooker as a winter thing.  I use mine even more in the summer time because it doesn't heat up your kitchen.  Plus I'm lazy.  I absolutely love throwing a few things in the pot and having that smug inner peace all day long that dinner is done.  I feel so accomplished - almost like my Facebook friends who manage to do (and post) by 9 a.m. what I can't seem to get done in a week.  Or a lifetime.

So whether you're out enjoying the day, at work or, like me, refereeing the most promising up and coming Ultimate Fighter Championship contenders, dinner can simmer away requiring nothing of you.  Beautiful!

My little surfer working up an appetite at the beach while dinner cooked itself at home.

Slow Cooker French Dip Sandwiches
Recipe by Michelle's Dinner Bell

3-4 lb fresh brisket or tri tip roast, trimmed and seasoned with salt and pepper
3 cups beef stock - I always use Progresso brand stock for this recipe for best results
12 oz beer
1 onion, sliced
1 tsp garlic powder
1 tbs Worcestershire
salt and pepper to taste
French rolls
Butter
Baby Swiss cheese - you can use any cheese you like but please for the love of all that is holy, use real cheese. No sliced and shrink wrapped cheese type food, okay?

Place roast, stock, beer, onion, garlic and Worcestershire (or Woostahsheah as my Bostonian husband would say) sauce in slow cooker.  Cook on low 7-8 hours.

Just before dinner, heat oven to 400 degrees.  Slice and butter rolls and toast in oven.  Top rolls with cheese and melt - this will keep your bread from being soggy and is key.

Slice meat and spoon on rolls with onions if desired.  Serve with broth to dip.

French Dip Sandwiches with Strawberry Almond Salad - Yum!