Slow-Cooker French Dips

Isn't the best kind of meal one you can stick in the crock pot in the morning and forget about until 7pm? This recipe is super easy and delicious to boot.

3.5 lb chuck roast
1 lg can beef broth
1 cup red wine (I substituted apple juice)
1 can condensed French onion soup (I substituted a packet of the dry mix)
1 T garlic salt
salt & pepper to taste

Trim the excess fat off the roast. Rub it with salt and pepper. Place all the other ingredients in the crock pot, then add the roast. Cook on low for 7-8 hours.

Serve on toasted kaiser rolls with a slice of provolone or swiss, and dip in a bowl of the au jus from the crockpot.

Your tummy and honey can thank me later.

Eggplant and Goat Cheese Open-Faced Sandwiches

Make these.

Bread:
I used a boule-shaped Italianish bread from Smith's, sliced to 1/2 in. slices, brushed with olive oil, and toasted at 375 degree for seven minutes (flip once).

Eggplant:
Also sliced to 1/2 in., dunk in egg and then bread crumbs, pan-fry in a drizzle of olive oil for about 3 minutes on each side.

Tomato Mixture:
I dumped a can of petite diced tomatoes into a pan over medium, added in a few whole garlic cloves, a heavy pinch of kosher salt, and a swirl of sherry vinegar and reduced it about 20 minutes. Remove the garlic cloves.

Assembly:
I made these open-faced, piled on the eggplant, then a smear of tomato stuff, a dab of goat cheese, and a fresh basil leaf.

Eat fresh (they don't keep for more than about an hour!) and enjoy.