Shredded Beef Au Jus

before...

1 boneless beef chuck roast (3 lbs)
2 cups water
2 teaspoosn beef bouillon granules
1 1/2 teaspoon dried italian seasoning
1 teaspoon garlic powder
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary leaves, crushed
8 buns or hoagie rolls.

Place roast in crockpot.

Combine all other ingredients, except buns, and pour over the beef.

Cover and cook on low 6 to 8 hours or until meat is very tender.

Remove meat from crockpot and allow to cool slightly. While cooling skim fat from cooking liquid.

Shred meat with two forks, return to cooking liquid and reheat.
I like to add a teaspoon of Kitchen Bouquet browning sauce to make the au jus a little richer...

during...

 

Split buns/rolls and toast under broiler in oven, remove from oven.

Using a slotted spoon, place about 1/2 cup of meat on bottom half of each bun.

Top with a slice of provolone cheese and return to oven and broil until cheese is melted.

Serve with a small bowl of cooking liquid (au jus) for dipping.

and after...

I found this recipe in Taste of Home magazine and tweaked it a little to meet our needs.

Hot Antipasto Salad

have I mentioned we like pasta?
...no south beach diet here!

2 packages cheese tortellini, cooked according to package directions & drained
1/2 cup chopped onion
1 cup chopped tomato
1 package slices pepperoni, I use turkey (70% less fat) pepperoni and it is excellent
2 chicken breasts, cooked and cut up
1 cup colored pasta noodles, cooked according to package directions & drained
1/2 teaspoon Italian seasoning
1 can sliced black olives...I skipped these!
1 bottle Italian salad dressing
salt and pepper to taste

Combine all ingredients together in a large casserole dish.

Bake in a 350* oven for 30 minutes, stirring half way through.

Can be served hot or cold.

This makes a ton, so I usually cut it in half and it is plenty for my family.

This recipe comes from the school cookbook...from Kristen and Colin O'Brien...HI KRISTEN!

It is just as good the second day!

Make up a batch in the summer and keep in the fridge for quick meals on busy nights.

Tortellini Soup

All you need is a hunk of crusty bread and you've got dinner for tonight...and maybe lunch for tomorrow!

1 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1 large can chicken broth, 49 oz
2 teaspoons Italian seasoning
1 package refrigerated cheese tortellini, 9 oz
1 can crushed tomatoes in puree, 28 oz
8 oz. fresh spinach leaves, rinsed and chopped
salt and pepper to taste
Parmesan cheese for garnishing

Heat the oil in a Dutch oven over medium heat.

Add pancetta or bacon, cook until crisp.

Add onion and garlic; cook 3-4 minutes or until tender.

Add broth, crushed tomatoes and Italian seasoning; bring to a boil, then turn down heat and simmer 5 minutes.

Meanwhile, cook tortellini according to package directions; drain.

Add cooked tortellini to soup mixture.

Add spinach and cook until just wilted.

Season with salt and pepper.

Serve in bowls and garnish with Parmesan cheese.

I found this recipe in an older Taste of Home magazine. 

It was originally called "Holiday Tortellini Soup"