French Dip Sandwiches

3 lbs. beef sirloin roast

1 (1 oz.) package dry au jus mix

1 cup water

8 (1 oz.) slices provolone cheese

8 hoagie rolls, split lengthwise

**we used onion buns (I got them in Walmart bakery)

Place beef roast into crockpot. Stir together the water and au jus mix; pour over the roast. Cover and cook on low for 6-8 hours. Remove roast and shred. Open the hoagie and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the crockpot.

** I would reccomend buying and making an extra envelope of au jus for dipping, if you have a big crowd.

Chilli Verde

1 Roast
2 cans tomatoes
2 cans green chilies
2 onions
1 1/2 tsp oregano
1/8 tsp garlic powder
salt and pepper

Cook roast in crockpot with onion and shred. When shredded, add tomatoes, chilies, garlic powder and oregano. Simmer to cook 2-3 hours. Stirring occasionally. Thicken with flour and simmer 2-3 minutes. Salt and pepper to taste. Serve on tortillas or in hard taco shells with toppings of your liking.