Yesterday I made a delicious meal- Crock Pot French Dip. I found the recipe on Pinterest, courtesy of allrecipes.com. The recipe is so simple, and there is barely any prep work! Plus it makes the house smell amazing all day long!
- 4 pound rump roast
- 10.5 oz beef broth
- 10.5 oz can of condensed French onion soup
- 12 fluid oz of beer (I used Great Lakes Elliot Ness!)
- 4-6 French Rolls or Hoagie rolls (depending how many people you are serving, or how big of a sandwich you want!)
- 8-12 slices of Provolone cheese (or whichever you prefer)
Trim excess fat, if any, off of rump roast and then place in crock pot. Add the beef broth, soup, and beer and cook over low heat. (The original recipe says for 7 hours. I cooked mine for 9!!).
When close to serving time, Preheat oven to 350 degrees F. Split rolls, but not all the way- (I used hoagie) and spread each side with butter. Put in oven for 10 minutes. When there is 5 minute left place 2 sliced into each roll and let cheese melt. (The original recipe didn’t use cheese, but I thought it added a nice touch)
While rolls are in the oven slice rump roast into thin slices (I think mines were a little thick, but still tasted wonderful!). Place slices into prepared rolls. Close roll and slice. Use juice/liquid mixture in crock pot and place into small bowls to dip in. Serve with a nice cold beverage and enjoy!