The YapYap Sisterhood

Easy Slow Cooker French Dip

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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