Easy French Dip (Slow Cooker)

4 lbs. beef roast (rump, bottom round, chuck)
1 (10.5 oz.) can beef broth
1 (10.5 oz) can condensed French Onion soup
1 (12 fluid oz) can or bottle beer
6 French or Hoagie buns
Butter
Provolone or Swiss cheese

Trim excess fat from roast and place in a slow cooker. Add beef broth, onion soup and beer. Cook on low setting for 7 hours.

Remove beef from crock pot and slice or shred beef and return to cooker with broth. Serve by lifting meat onto buns with tongs and adding cheese if desired. Use a ramekin to place au jus (broth) in for dipping.

Buns can be spread with butter and toasted in 350° oven for 10 minutes.

Chicken Paprikash

1 tablespoon butter
4 skinless, chicken breast (1 lb.) (cut in half and pounded into cutlet size)
1 can Cream of Mushroom soup
1 tsp. paprika
1/8 tsp. ground red pepper (cayenne)
4 cups hot noodles
1/3 cup sour cream or yogurt (or more to make additional sauce)

Brown chicken cutlets in butter 10 minutes or until brown. Remove and set aside.

In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet and reduce heat to low. Cover and cook 5 mins. more or until chicken is cooked through. Arrange chicken over noodles and keep warm.

Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.

Serve with broccoli or steamed zucchini and carrots. Sprinkle with parsley.