Susie posted this recipe: | Easy Slow Cooker French Dip | | Submitted by: Robyn Bloomquist
Rated: 5 out of 5 by 1334 members | Prep Time: 10 Minutes
Cook Time: 7 Hours | Ready In: 7 Hours 10 Minutes
Yields: 9 servings | "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." 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 | DIRECTIONS: | 1. | 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. | | 2. | Preheat oven to 350 degrees F (175 degrees C). | | 3. | Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. | | 4. | Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. | |
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