Crock Pot Recipes: Beef Au Jus Sandwiches, Turkey Chili Verde

These are crock pot recipes and have won thumbs-up approval for Sunday meals at my house.

Beef Au Jus Sandwiches
Prep: 15 min. Cook: 8-10 hours on low, 4-6 on high
12 servings

1 large sweet onion
1 can (14 oz) beef broth
4 lbs boneless beef rump roast, trimmed of fat
2 T balsamic vinegar
1 envelope Italian salad dressing mix
1/2 t salt
1/4 t freshly ground pepper
12 hoagie rolls, split
1 large green bell pepper, thinly sliced
12 slices provolone cheese

Place onion slices and broth in slow cooker. Brush all surfaces of the meat with vinegar. Place on onions. Sprinkle with salad dressing mix, salt, and pepper.

Cover; cook on low for 8 to 10 hours.

About five minutes before serving, remove roast beef from slow cooker; place on cutting board. Cut beef across grain into thin slices; return to slow cooker and mix well.

To assemble, spoon beef onto bottom halves of bun. Place on cheese and bell pepper strips and top of bun. Serve with juices for dipping if desired.

*Nate and the girls did not eat the bell peppers on their sandwiches, but I thought it was yummy. We're not soggy bread people, so we didn't 'dip' either.

Turkey Chili Verde
Prep: 15 min Cook 8-10 hours on low, 4-6 on high
6 servings

2 1/2 lbs boneless skinless turkey breast (boneless skinless chicken thighs can be substituted)
16 oz mild green salsa
1 medium onion, chopped
1 medium potato, chopped
4 cloves garlic, finely chopped
1/2 c chicken broth
1 t ground cumin
flour tortillas, warmed
fresh cilantro, if desired
sour cream, if desired

Place turkey in slow cooker. Mix salsa, onion, potato, garlic, broth and cumin; pour over turkey.

Cover and cook on low for 8 to 10 hours or until turkey is no longer pink when center is cut.

Slice turkey. Serve turkey and sauce in tortillas with cilantro and sour cream.

*Nate liked it with refried beans and cheese spread on the tortilla in addition to the turkey.