Big Overnight Sandwich

Recipe from Tastes from the Country: Ashby Family Cookbook

This is such a easy, super-filling, crowd-pleaser. I love that I can make it the night before and the leftovers keep super well. I'm always shocked at how it isn't mushy or soggy like you would imagine. 

French Dip Sandwiches (crockpot)

2 large onions, cut into 1/4 inch slices
1/4 cup butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1/2 tsp browing sauce
1 garlic clove, minced
12 to 14 french rolls, split
1 cup (4 oz.) shredded swiss cheese

In a skillet, saute onions in butter until tender, transfer to a slow cooker. Cut the roast in half, place over onions. Combine water, soy sauce, soup mix browining sauce and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 min. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil until toasty, yummy delicousness! Skim any fat from the cooking juices, strain and serve as a dipping sauce.

Taquitos

Beef Roast
1 package dry onion soup
Corn tortillas
Vegetable Oil

Place the roast in a slow cooker, sprinkle with onion soup mix. Cook overnight, until tender and falls apart easily. Shred the roast with a fork.

Soften the tortillas in hot vegetable oil. Place about 2 Tablespoons of shredded beef on the tortilla, roll tightly and secure with a toothpick. (At this point you can freeze taquitos to fry later). Fry taquitos in hot oil. Salt to taste.

*For a lower calorie taquito, soften tortillas in the microwave by wrapping in a wet paper towel. Instead of frying, spray taquitos with butter flavored spray and place seam-side down on a baking sheet. Bake in a 375-degree oven for 20 minutes or until crisp.

Chili Meat

Pork or Beef
Onions
Tomatoes
Tomato Sauce
Green Chilies

Cook ingredients until tender. Serve with tortillas or over rice.