Quick and dirty cooking video as Chef Lynx was in the hospital with a mild stroke for the last week. She's fine, so don't panic! She will be back on the next show and we will be back to our culinary Tour of Equestria.

But here we go, Prench Dip Sandwiches! I got this recipe from Gilda so make of that as you will. Enjoy!

Yes I have a hole in my shirt, it's an old favorite shirt.

Kool Kats music by Kevin MacLoud used with creative commons license.

Genre: Jazz
Length: 3:21
Instruments: Piano, Kit, Guitar, Organs
Tempo: 113

Recipe:

Ingredients:
3 lbs of Beef Chuck Roast (Not Pony)
1/3rd cup low sodium Soy Sauce
1 cup Coca Cola or your favorite Cola product
2 10.5oz cans of Beef Consomme
1/4 cup Minced Dry Onions
1 Tablespoon Beef Paste
1 teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt (You can leave this out of you wish)
1/4 teaspoon Black Pepper
1/4 teaspoon Dry Thyme
1 Bay Leaf

1) Dry beef with paper towels and make sure the meat is as dry as you can get it.
2) Trim excess fat and silver skin from meat.
3) Salt and pepper the beef heavily
4) In a scorching hot pan, put a little olive oil and place meat into pan. DO NOT MOVE for 2 to 3 minutes. Flip, again leave for 2-3 minutes, then sear each side.
5) place meat into slow cooker, and add all the other ingredients.
6) Place cooker on high and go away for 4 to 5 hours
7) pull out meat and slice or pull apart.. place meat on hoagie rolls
8) place cheese on sandwiches, then put into oven at 225 degrees to melt the cheese.
9) Once melted serve sandwiches with a cup of the juices left in the slow cooker (Au-jus) and your favorite side dish.

Enjoy!!!!!