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French Dip Sandwiches

Source of Recipe

Lynda McCormick


List of Ingredients

3 1/2 pounds rump roast, trimmed (3 1/2 to 4)
salt and pepper, optional
1 large Vidalia Onion, thinly sliced
2 can beef consommé (10.5 oz)
2 tbsp brown sugar
1 can diet 7-Up (12 oz)
French rolls, Sourdough or Torpedo rolls
Butter


Recipe

Trim excess fat from rump roast, and place in a crockpot. Top with sliced onions. Add beef consommé, brown sugar and 7-Up. Cook on Low for 7 hours. (Though I cook for about 9-10 hrs because my roast is usually semi-frozen)

When ready to serve: Preheat oven to 350°. Split rolls and spread with butter. Bake 10 minutes, or until heated through & slightly toasted. Slice meat on the diagonal, and place atop rolls. Serve sauce for dipping in small bowls on the side. Makes 10-12 sandwiches (More or less - depending on how thin/thick you slice the meat)

Serve with chips, beans and or cole slaw.