Sunday, February 20, 2011

Easy Slow Cooker French Dip

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

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

Cooks Notes
I used Founders Centennial IPA.
From 2011-02-20

And I used Beef Consume' and French Onion Soup.
From 2011-02-20

I did not trim the fat.  Ours didn't have that much on it.  It looks and smells magnificent.

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