What WAS for Dinner!

My mom saw this awesome recipe in the Pittsburgh Post-Gazette sometime last week, so we made it on Sunday and I am still eatting it!

Easy PotRoast FrenchDips:

In the CROCKPOT combine:

two cans of FRENCH ONION SOUP and two cans of water
one package of Good Seasons Dry Italian Dressing Mix
one package of Onion Soup Mix
pepper and garlic powder to taste (no salt though, the french onion soup is very salty)
in the center place a 2-4 pound beef roast (I used sirloin)

Cook all day on low 7-8 hours or on high 4-5 hours.

At about the 6 hour mark - take out the meat and shred or cut into VERY thin slivers and put back in for the remaining time.

I baked two loaves of Pillsbury Italian Bread (in the cylanders like crescent rolls) and cut them open like hoagie buns then cut them each into three buns. I did this all when they were still warm, but not hot.

Spoon some meat and some onion onto the bread.

I served the sandwiches with egg noodles, and poured some of the remaining sauce over top and OH MY WORD, was it good!

ENJOY!