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What is in your dinner rotation?


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We do lots of slow cooker dishes.  Ribs, pulled pork, chicken, etc.


We have added a french dip night lately.  Hoagie rolls, sliced roast beef, provolone cheese and au jus for dipping.  I cut the center out of the bread to make a channel, fill that with roast beef, top with provolone and put it in a 350 degree oven until warm and the serve with warm au jus.


Need to make a horseradish mayo for them but I keep forgetting until it is too late.

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