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Slow Cooked French Dip




Source of Recipe


AN OLD FAMILY FAVORITE


List of Ingredients





4 pounds rump roast (I use a smaller one since it is just the three of
us)
1 10.5 ounce can beef broth
1 10. 5 ounce can filled with water
1 envelope Lipton Onion soup
1 12 oz. bottle/can of beer
French rolls ( I used Kaiser)
Butter
Mozzarella cheese
sautéed onions (optional)

1. Trim all fat from the rump roast and place in a slow cooker. Add the
beef broth, onion soup, water, and beer. Cook on low setting for 7-8 hours.

2. Once beef is done cooking, preheat oven to 350 degrees.

3. Split the French rolls, and spread butter (can sprinkle garlic powder on
butter if you want). Bake 10 minutes or until heated through.

4. Slice the meat on the diagonal, and place on the rolls. Add sliced
mozzarella (and sautéed onions if you want) and return to the oven to melt
the cheese.

5. Be sure to serve the sauce for dipping. (We skipped this part because
we have a thing about hating soggy bread)


Recipe





1. Trim all fat from the rump roast and place in a slow cooker. Add the
beef broth, onion soup, water, and beer. Cook on low setting for 7-8 hours.

2. Once beef is done cooking, preheat oven to 350 degrees.

3. Split the French rolls, and spread butter (can sprinkle garlic powder on
butter if you want). Bake 10 minutes or until heated through.

4. Slice the meat on the diagonal, and place on the rolls. Add sliced
mozzarella (and sautéed onions if you want) and return to the oven to melt the cheese.

5. Be sure to serve the sauce for dipping. (We skipped this part because
we have a thing about hating soggy bread)