Crockpot: 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 350�F. Split the rolls and spread them with the butter or margarine, if desired. Bake them at 350�F 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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