Crockpot French Dip Sandwiches and Homemade French Fries

French Dip
-3 lb boneless chuck roast
-About 1/2 can beef broth(enough to cover the bottom of the crockpot, and more to add if needed)
-Thyme
-Oregano
-Garlic Powder
-Salt and Pepper
-Parsley
-Ciabatta rolls
-1 cube butter, room temp
-2 cloves garlic, minced
-Parmesan cheese-Sliced provalone cheese
-Horseradish(optional)
-Au Jus mix, made according to package directions

Place roast in crockpot, cover bottom with beef broth. Season roast generously with thyme, oragano, garlic powder, s & p, and parsley. Cook on low for 8 - 10 hours. When done, shred and keep warm. Slice rolls. Combine minced garlic with softened butter, spread on rolls and sprinkle with parmesan cheese. Broil rolls until golden and bubbling slightly.(Watch it closely so as not to burn). Top toasted rolls with shredded beef, a slice of provalone and horsradish(if you want). Serve with Au Jus and fries.

French Fries
-Red potatoes, as many as you want to make. (I usually use about 4 or 5, depending on size and how many people i'm feeding)
-Olive oil
-Seasoned Salt

Pre-heat oven to 400. Wash potatoes and trim of any bad parts. Cut up into french fry shape/size. Toss in a bowl with olive oil and seasoned salt. Line a baking sheet with tin foil. Spray foil with cooking spray(this is very important! They will stick if you don't). Spread out fries in a single layer, bake for about 20-30 minutes. Turn fries part way through.

Contributed by Danielle Lauridsen