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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.