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    Sandwich: Easy Slow Cooker French Dip

    Source of Recipe

    Robyn Bloomquist

    List of Ingredients

    4 pounds rump roast, trimmed
    1 can beef broth (10 oz)
    1 can condensed French onion soup (10 oz)
    12 ounces beer
    6 French rolls
    1 tablespoon butter

    Recipe

    Trim excess fat from the rump roast and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on low setting for 7 hours. Preheat oven to 350ºF. Split the rolls and spread them with the butter or margarine, if desired. Bake them at 350ºF for 10 minutes. Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping. Serves 8.

 

 

 


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