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    BEEF, DALLAS DIP SANDWICHES


    List of Ingredients


    • 6-7 lb lean roast (rump, etc)
    • 1 package dry onion soup mix
    • 1 T. salt
    • 1 T. cracked pepper
    • 1 T. oregano
    • 1 T. rosemary (opt)
    • 1 T. garlic powder
    • 3 T. instant bouillon
    • 1 1/2 - 2 C. hot water
    • 10-12 hard rolls (5"-6" size)


    Instructions


    1. Put meat, bouillon and hot water in slow cooker.

    2. Liquid should come up to 1/2 to 3/4 of roast ( do not let liquid cover roast)

    3. Add remaining ingredients. Cover cook on LOW 10-12 hours. Add more water if needed.

    4. Remove meat and shred while hot or slice thin when cool. Strain liquid.

    5. Place meat into cut rolls.

    6. To serve put juice in individual bowls and dip sandwiches in juice. Meat and juice can be frozen and reheated later.



 

 

 


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