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French Dip




Source of Recipe


various


List of Ingredients




4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons 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 degrees. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

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Version II

1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping

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Version III

5 lb Boneless rump roast
1 tb Garlic powder
1/2 ts Seasoned salt
1/4 ts Cayenne
1/2 ts Oregano
1/2 ts Rosemary
2 Beef bouillon cubes
1 Onion; chop fine
1 To 2 cans onion soup or beef broth
Put all in slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours. If gravy is too thin mix cornstarch with some of gravy. Heat until thickened. Slice thin and serve on French bread or French rolls.

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Version IV

3-4 lb. beef roast
1 can beer
1 pkg. onion soup mix

Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip.