Crockpot French Dip Sandwiches

Crockpot french dip sandwiches with Au Jus Sauce- Easy Recipe for lunch or dinner! Crockpot dump meals!

Last week Jay and I had a rare occurrence to go out on the town for a date night! It was wonderful! We frolicked around the city just like we were young again (sigh).

While we were out, we stopped into the Tommy Bahama restaurant for a quick bite.  We have been to the restaurant dozens of times. It’s one of our favorites because the menu is so large and there is always something new to try!

This time around, I ordered the French Dip Sandwich and I was left so inspired. It was wonderful! So I wanted recreate it at home! Here’s what you will need:

  • 3 lbs chuck roast
  • Vegetable oil
  • 1 can Beef Consume Soup
  • 2 Cans French Onion Soup ( I opted for Campbell’s on both soups!)
  • Choice of bread for sandwiches (We did Pepperidge Farm Hoagie Rolls)
  • Provolone cheese, sliced
  • Your trusty crock pot!
  1. Start by browning the roast in a tablespoon or so of oil on the stove top
  2. While it is browning, add both types of soup so your crockpot
  3. Once your roast is browned, move it to the crockpot.
  4. Cover and cook on low for 6-8 hours
  5. Once cooked, remove and shred meat using two forks or an electric knife. (My husband and I both agreed that we prefer our mead a little more sliced than shredded; you lose less of it when dipping!)
  6. Add shredded/sliced meat to sandwich bread and top with a slice of provolone
  7. You can melt the cheese in the oven under broil. I like to stand directly next to the oven while doing this final step, no one likes a burnt bun!
  8. Serve with a small bowl of sauce from the crockpot for dipping



Mayo-Free Avacado Egg Salad

Mayo Free Avacado Egg Salad- Helthy Meal option for Meal prep and Lunches

This recipe is a match made in my taste buds heaven. Two things I love: egg salad and avocado. This recipe is super quick to put together and can be enjoyed a variety of ways. Plus, the Greek yogurt replaces the mayo to make it a healthier option as opposed to the normal recipe.




  • 2 medium, ripe avocados
  • 4 hard boiled eggs, yolk removed, chopped
  • 1 1/2 tbsp fat-free Greek yogurt
  • 1.2 tsp garlic powder
  • 1/4 tsp salt
  • pepper to taste
  • Directions


  • Add diced avocado to large bowl.
  • Add salt, pepper, garlic salt and Greek Yogurt. Use fork to mix and mash the avocados
  • Fold in eggs until mixed well.
  • I enjoy this recipe on a slice of Ezekiel bread or on it’s own!


Optional: I like to make my avocado salad fresh, but if you would like to make ahead, add 1/2 tsp lime juice to keep avocado from browning.


Copycat IHOP Pancakes


When I was pregnant with my daughter I frequented IHOP a few more times than I would be willing to admit. It was the pancakes that leered me in each and every time. I’ve tried for at least 2 solid minutes now to put my finger on what it is exactly that makes them so addicting. The butter flavor, the fact that they almost melt in your mouth? Who knows. Who cares. I just LOVE them. Which is why I about sprinted to my kitchen when I found this copy cat recipe. It’s spot on! You’d think I hired an IHOP chef to come to breakfast- but NOPE! It’s just me! You and your family will love them! Here’s what you need:

  • 1 1/4 cups all purpose flour- sifted
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1/4 tsp salt
  • 1 beaten egg
  • 1 1/4 cups buttermilk (you can use regular milk if you want regular pancakes., but you need buttermilk if you want the real deal)
  • 2 tbsp melted butter
  • 1/4 cup sugar
  1. Add flour, baking soda, baking powder and salt to bowl.
  2. In separate bowl, mix eggs and buttermilk together. Add into flour mixture and stir until smooth.
  3. Mix in the butter and the sugar.
  4. Grease griddle and bring to a medium heat
  5. Scoop out about 1/4 a cup mixture for each pancake. Cook until golden brown on the edges and flip to cook other side.

Add some butter and pure maple syrup and enjoy your time in breakfast heaven! Happy Cooking!