NYTM Cook: French Dip

I admit it, I've been stuck in a rut with my cooking lately.

I have been falling back on the same old recipes: stir fry veggies, rice and chicken with peppers and spaghetti. Add in the occasional chili, quesidillia or breakfast burrito and you have my every week for the past two months.

Boring, I know.

Today I made French dip sammiches and they were to die for!

And so damn easy.

I got a 3 lb top roast and a packet of Au Jus sauce. Add in a cup of water and put it in the crock pot for six to eight hours (on low).

Save the sauce for dipping!

I picked up some fresh sub rolls from Publix, toasted them and added provolone cheese.

I added mayo, because everything tastes better with mayo.

And enjoy!

Annnndddd I'm going back for seconds.