Friday, December 30, 2011

Something New: French Dip

At the suggestion of my middle sis, I prepared this dish for friends Wednesday evening. It was a last minute suggestions so we attempted to cook the meat on HIGH for 3.5-4hours, instead of the suggested 7 hour process on low. The taste was delicious, but the meat was not close to being tender, as I imagine it is with the low setting process.  All the reviews say so!

Give it a try! It's super simple, but don't make it last minute like I attempted - I think the results will speak for themselves. Delish!

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.  

1 comment:

Frank Bryant said...

Mr. McGoo is such a lucky guy.