When fall weather hits and the temperatures start to drop, I love to throw this recipe in the crockpot. It is wonderful to come home to the fantastic smell of these French Dip Sandwiches ready to eat. With the increased price of beef the past few months, this is not as economical a recipe as it used to be, so I stock up on chuck roasts when they are on sale. I buy 2 roasts, cooking one that week and freezing the other for later. You could cook both roasts at the same time, shred, cool and freeze.
Use a crusty bun and top with Provolone Cheese.
Click here to see all posts from 31 Days of Fall
Part of 31 Days of Bloggin at Nesting Place.