Sunday Dinner Part 4

Here are 2 more quick recipes for the crock pot (for you slow cookers out there...LOL Melanie!)

BEEF TIPS IN MUSHROOM GRAVY

2 lbs. stew beef, cut into bite size

2 envelopes French onion soup

1 can condensed cream of mushroom soup

1 (soup) can water

Place beef into slow cooker. Combine soup mix, mushroom soup, and water. Pour over beef and cook on low for 6-8 hours. (Variation: For thicker gravy, you can dredge the beef pieces in flour an oil, then drain on paper towel, before placing them in the crock pot. This is very good, but obviously takes more time.) Serve over rice or mashed potatoes. Add some broccoli and cresent rolls, and you've got a quick delicous meal.

SHREDDED FRENCH DIP ROASTBEEF SANDWICHES

3 lb. boneless beef chuck roast

1 can condensed French Onion soup

1 can condensed beef consomme

1 can condensed beef broth

1 tsp. beef bouillon granules

8 or 10 hoagie or sub rolls

Place roast into crock pot. Combine soups (all these flavors are available in the Campbell's brand) and bouillon. Pour over roast and cook on low 6-8 hours. Shred beef and serve onto sandwiches with a slotted spoon. We toast our buns lightly, then serve the sandwiches with Provolone cheese and Claussen dill sandwich slice pickles. Serve with a salad or pasta.