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Sandwiches: French Dip Sandwiches

Source of Recipe


Lyndaloo






List of Ingredients



• 1 3 1/2 to 4 pound rump roast, trimmed
  
• Salt and pepper, optional
  
• 1 large vidalia onion, thinly sliced
  
• 2 (10 1/2 ounce) cans beef consomme
  
• 2 tablespoons brown sugar
  
• 1 (12 ounce) can 7Up or sprite
  
• French rolls, or sourdough, or torpedo
  
• Butter
  






Instructions



1. Trim excess fat from rump roast and place in a crockpot. Top with sliced onions. Add beef concomme, brown sugar and 7Up. Cook on low for 7 hours (I cook for about 9 to 10 hours, my roast is usually semi frozen).
   
   
2. When Ready To Serve: Preheat oven to 350 degrees. Split rolls and spread with butter. Bake 10 minutes, or until heated through and slightly toasted. Slice meat on the diagonal and place atop rolls. Serve sauce for dipping in small bowls on the side.