Slow Cooker French Dip Sandwiches

If I had to round up my top five favorite recipes that Ive ever posted on this blog, I’m almost 100% sure this would make the cut. I say “almost” because I’m a commitment-phobe and also extremely indecisive and speaking in absolutes makes me anxious. But really…I’m prettyyyyy sure this recipe is going to rock your socks off. Knock your socks off?

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I’m not sure how that saying goes.

It is NOT a boring, old meat form the deli French Dip sandwich. No no. This meat…my lord. It takes like…3 minutes to get going in the slow cooker, EVEN THOUGH you have to sear it first. Y’all know how I feel about slow cooker recipes that require any additional effort, but this is worth it. I promise. The meat just.falls.apart. when it’s done cooking, the house smells to die for, and I really can’t say enough good things about it. It’s THE perfect meal for a cold winter day…or for the Superbowl! Make it. Eat it. Love it. Thank me later.


Oh and uhh…GO SEAHAWKS!


  • 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
  • 2 Tbsp. olive oil
  • salt and pepper
  • 2 1-ounce packages dry onion soup mix
  • 2 c. water
  • 2 cans beef broth
  • 8 large buns
  • Swiss, provolone, or mozzarella cheese (sliced)

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Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in slow cooker and sprinkle with onion soup mix. Pour water and beef broth over roast. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up, but the longer it cooks, the more tender it will be. You’ll know it’s ready when meat just falls apart with a fork.

photo 1(6)Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler. Seriously. I’ve learned this the hard way…more than once.

Ladle juices into small cups for dipping and enjoy!

Yields: 8 servings

Recipe from: Our Best Bites *Bonus! Visit the original recipe on their blog for freezer instructions


Mom’s Veggie Dill Dip

I don’t know if any of you have seen this yet, but….the SEAHAWKS ARE IN THE SUPERBOWL!!! And also Richard Sherman is a boss.

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Yeah. People around these here parts are just the tiniest bit excited. It’s mindnumbinglyawful hard to be a Seattle sports fan so when we get something to celebrate, we really go all out. I’m heading to a friend’s house and already have been racking my brain for treats I want to bring. One thing I already know makes the cut? This dip.

As far back as I can remember, for every holiday, party, gathering of any type, really, my mom has served this dip. It’s easy to whip up, is leaps and bounds better than your boring Ranch dressing out of the bottle, and can be modified to be health(ier) by substituting low-fat or fat free ingredients. So this weekend while you’re stuffing your face with pizza, nachos, wings, and all other football-related food imaginable, you can at least feel good about the dip.

Oh, and Go Hawks.

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  • 2/3 cup sour cream
  • 2/3 cup mayonaise
  • 1 tbsp. parsley
  • 1 tbsp. dried minced onion
  • 1 tsp. dill
  • 1 tsp. season all salt
  • veggies to serve with dip, such as broccoli, bell peppers, snap peas, carrots, and cauliflower

*Again, feel free to use low-fat — I’ve never noticed it affecting the taste


Combine all ingredients into a medium-sized bowl. Refrigerate one hour before servings to let flavors get married and have babies. Enjoy!

Recipe from: I got it from my mama

{Six Ingredient} Cheesy Ham and Hash Brown Casserole

Guys. You guys. This casserole…is to die for. Warm, gooey, cheesy, comforting — all the things a breakfast casserole should be. Or not breakfast! Serve it anytime of day. You totally could. I won’t judge.

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I brought this in for Breakfast Tuesdays — a fun little tradition we have going at the office where people take turns providing breakfast once a week — and I was freakingoutneuroticwhatthehellshouldimake a little nervous to cook something I’d never made before and serve it to my entire office, especially when some of them know about this little ol’ blog. But lemme tell you…it has earned seriously rave reviews. Like, really. It’s really good.

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The best part? It’s six ingredients and two dishes. I mean, you just can’t beat that. I assembled the casserole the night before, stuck it in the fridge, and then baked it for an hour in the morning.


  • 1 (32 ounce) package frozen hash brown potatoes
  • 8 ounces cooked, diced ham
  • 2 (10.75 ounce) cans condensed cream of potato soup
  • 1 (16 ounce) container sour cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups grated Parmesan cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese (I saved a little cheddar to sprinkle on top as well).
  3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

*If you don’t plan to bake immediately, cover with tin foil and refrigerate overnight (you could probably even make 2 days ahead of time, if need be).

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Yields: 12 servings

Recipe from: All Recipes