CrockPot French Dips

Recipe from:  Cooking in the Midwest on TikTok

3-4lb Chuck Roast

Butter

Onion

24 ounces Beef Broth

Au Jus Seasoning Packet

Minced Garlic

Worcestershire Sauce

Season chuck roast on both sides with salt, pepper and garlic powder.  Melt butter in a pan over medium high heat to sear the chuck roast on each side and then put in crockpot.  Slice and onion in rings and add that back to the pan along with 24 ounces beef broth and au jus packet, big spoonful of garlic and a few splashes of Worcestershire sauce.  Let that come to a simmer and use spatula to scrape up all the good flavor out of the bottom of the pan.  Pour that mixture over the roast and cook on low for 8 hours.

Shred roast.  Toast your French bread and add provolone cheese.  Pour juice through strainer to have au jus for dipping.

Served with Lipton Onion Dip and Ruffles.

Best Potato Soup

My first recipe to try from Pinterest and I.AM.IMPRESSED!  I have always loved potato soup and have tried to make it with fresh potatoes but this recipe...you MUST try!  This is my new favorite potato soup recipe.  The addition of the Neufchatel cheese at the end makes it so creamy and taste really fattening.  Enjoy!

From: pearls-handcuffs-happyhour.blogspot.com

1 30 oz. bag of frozen shredded hashbrowns

3 14oz. cans of chicken broth

1 can cream of chicken soup

1/2 cup onion chopped

1/4 tsp. ground pepper

1 pkg. Neufchatel cheese (low fat cream cheese...use Philadelphia.  It melts best.)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!