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Ok, so this isn’t a recipe, but I felt that I HAD to share a discovery I made! While shopping in the grocery store this past weekend, I happened upon a brand-new-to-me salad dressing. It’s called MAKOTO Ginger Dressing.
Oh. My. GOODNESS!! I have finally found my favorite salad dressing!! If you have ever been to a Japanese steakhouse and had their little salad that comes with the hibachi meal, then you will know the savory, delicious flavor of this dressing. I am addicted. I like eating the Fresh Express 50/50 Mix with sliced cucumbers and carrot ribbons piled high on top. Top that with a tablespoonful or so of dressing and I am good to go for lunch time!! (Or any time, for that matter.) The dressing must be kept refrigerated, so I suggest looking for it with the produce in the refrigerated section. It has 80 calories and 1 gram of sugar per 2 tablespoonful serving. It does contain soy and wheat. The label says the dressing can be used as a sauce or a marinade, as well. You’ll find the link to the product website here. There are a bunch of yummy looking recipes right there that are just begging me to try. I wanted to share this wonderful discovery with y’all. Enjoy!! 
This is a REALLY good Crock Pot recipe for roast beef au jus sandwiches. I used Bud Light for the beer for this recipe. I have not tried any other kind, but I am sure that any favorite light beer will be ok. The recipe yields about 8 servings, depending on how much roast beef you pile on one sandwich. I would also highly recommend using crusty French bread rolls or loaves so that the beef juice doesn’t over-soggify the bread. My husband loves to dip the whole sandwich into the Crock Pot to thoroughly drench his sandwich; I prefer to have the au jus in a little bowl on the side for dipping. My family usually eats this with plain potato chips or potato salad. We have also taken this recipe to a New Year’s Eve party and it was gone before we rang in the new year!! I find this recipe highly addictive because of its simplicity and minimal ingredients, not to mention the fact that it is delicious. Enjoy!!!
Here’s what you need:
1 beef rump roast, about 3 to 4 pounds
2 envelopes Lipton onion soup mix
2 teaspoons granulated sugar
1 teaspoon oregano
2 Tablespoons minced garlic (we are garlic lovers!)
2 cans (10.5 fl oz each) beef broth, or reconstitute 3 cups beef broth
1 bottle (12 fl oz) light beer
French bread rolls or loaves, cut to serving size
Here’s what you do:
- Trim and discard fat from beef. Place trimmed beef in Crock Pot.
- Combine all other ingredients, except for bread, in medium mixing bowl. Pour over beef. Cover and cook on high for 4 hours, low for 2 hours. You can also cook it on low for 8 hours.
- Remove beef from Crock Pot, slice/shred on a cutting board, and return beef to cooking juice in Crock Pot.
- Serve roast beef on rolls with au jus liquid in a little bowl on the side.
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