Easy Slow Cooker French Dip (sandwhich)
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
6 French rolls
2 tablespoons butter
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 F (175 degrees C).
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.
Note: I added, onion powder, pepper powder, garlic and worcestshire sauce
Pairs Well With
"An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping."