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    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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