Tuesday, October 18, 2011

Ode to the crock pot.

With the cooler weather, comes yummy warm you up on the inside food. Now I am going to write this as if I had a hand in it. That is a total lie, those of you that know me know I do not cook, 99.9% of the cooking that goes on here is done by my wonderful husband. I do find most of the recipes though...so that's my contribution :)
My MoMfia friends (that is what a group of us mom's of multiples call ourselves LOL) have turned me on to the wonder that is the crock pot. We have tried a number of recipes and have yet to run into a bad one. I thought even though this is far from a cooking blog, I think I have only talked about cooking once...these delicious cookies, when we do something yummy in the crock pot I will post about it. So here is one of the best...French Dip sandwiches!

What you need:
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
How to prepare:
-Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
-When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
-Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.
-Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork. 
-Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler. 
-Ladle juices into small cups for dipping and enjoy!
Found on this blog.

Moving on...

Xander rocked his EI visit today, his therapist is really excited for the kids to start school!

Jericho wanted to get in on the fun and games too. He is a walking fool now...all over the house, and without his arms up in the air, as cute as that was :)

Hayden was not happy about having to sit criss cross. I swear, anything to throw a fit over. This child, oh please help us have lots of patience. When she is unhappy about something not going her way she will just start screaming, at the top of her little lungs screaming. Jason and I tell her that we are sorry she is upset, this is why and this or this is what she can do. If she keeps it up we say "Don't scream at me" then if she doesn't calm down she gets a time out. Now little miss sassy pants will tell US "Don't scream at me" funny thing is she says it not when we are screaming at her but when we are telling her no about someting. She has also started telling us "No you are going to get time out" when we tell her she is about to get a time out. Once she even told Jason "you are mean to me." I think he about cried. Hayden is his little shadow, total 100% Daddy's girl, she is way snottier to me, I don't think he was ready for it. Thankfully she has only said it the one time.

Another step for the triplets, we have ditched the booster seats! Xander is a PITA half the time with jumping out of his seat all the time, but I am sure he will get it eventually.


Heather said...

First, thanks for the crafts links the other day. But I just had to let you know that I saw this french dip sandwich recipe when you posted it and decided that it would be perfect for when we got home from the pumpkin patch this past weekend. Oh my gosh it is as good as you said it was!! Thanks for the share!

TripMomma said...

Awesome Heather...I am so glad it turned out!