French Dip Sandwiches and Roasted Red Potatoes

French Dip Sandwiches
Easy and delicious!

4 lbs chuck roast

1 beef bouillon cube
2 1/2 cups water, divided
1/4 cup soy sauce
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp dried thyme
1/2 tsp garlic powder
12 french rolls, split

Spray slow-cooker with PAM and place roast inside.  Dissolve bouillon cube in 1/2 cup water by heating 30 seconds in microwave together and stirring.  Combine with remaining water, soy sauce, and herbs.  Pour over roast.  Cook on low about 7 hours, until tender and falling apart. 

Remove roast.  Shred.  Reserve drippings. Divide among individual ramekins. (If there is not enough broth, you can add more water or beef broth to dilute or extend it, depending on how strong the flavor is.)

Place shredded meat on rolls, and serve with reserved broth for dipping.

Roasted Red Potatoes
5-8 red potatoes, cleaned
Olive Oil
Sea Salt and Pepper

Preheat oven to 425. Cut potatoes into bite-size chunks, evenly sized.  Toss with enough olive oil to lightly coat potatoes. Spread a little olive oil on the bottom of a rimmed cookie sheet.  Place potatoes in single layer, cut side down.  Sprinkle with sea salt and a little pepper. Cover with foil.  Bake 20 minutes. Remove foil and bake 10-15 more minutes.  Turn potatoes so another cut side is down.  You'll need a thin spatula to do this, as the side that has been down will be crisp and may need coaxing to turn.  Return to oven for 5-10 minutes until potatoes are crisped on all sides.  My kids love these with ketchup or ranch.  For added flavor, try tossing garlic and/or rosemary with the potatoes.

Served with green salad, peas and carrots, and watermelon chunks with strawberries.