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DALLAS DIP SANDWICHES

Source of Recipe

the web


List of Ingredients

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



Recipe

Put meat, bouillon and hot water in slow cooker. Liquid should come up to 1/2 to 3/4 of roast (do not let liquid cover roast) Add remaining ingredients. Cover cook on LOW 10-12 hours. Add more water, if needed.

Remove meat and shred while hot or slice thin when cool. Strain liquid. Place meat into cut rolls.

To serve, put juice in individual bowls and dip sandwiches in juice.

Meat and juice can be frozen and reheated later.