French Dips

I make a large roast sometimes on a Sunday, and I usually do at least a five pounder because I can squeak out two meals from it. Pot Roast on Sunday, and on Tuesday or Wednesday I do French Dips.

Leftover pot roast

2 packages au jus mix

Sandwich Buns

Margarine or butter

Garlic salt

Make the au jus according to package directions. Place the leftover roast (sliced) in the prepared au jus. Simmer until the roast is heated through.

Prepare the buns, butter each and sprinkle with garlic salt. Fry the buns buttered side down until golden brown.

Make the sandwiches on the fried buns and serve with the au jus for dipping. This is good with just a green salad or vegetable on the side.