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french dip

Slow Cooker

French Dip

"A really nice fireside supper for friends. Taste the Aus Jus first to make sure it's really "beefy" and add another bouillon packet if needed. Edit--if "heat bothers you" start with 1 teaspoon of black pepper."

Ingredients

  • 1 (2 lb) rump roast
  • 1 tablespoon garlic, pieces
  • 1 tablespoon black pepper (start with 1 tsp)
  • 4 tablespoons onion soup mix
  • 2 tablespoons beef bouillon
  • 2 (14 ounce) cans beef broth
  • 1 1⁄2 onions, diced

Directions

  • Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot.
  • Place all ingredients in a crock pot.
  • Cook on High for 5-6 hours or Low for 8-10.
  • Remove the meat from the crock pot and place on a deep plate-to collect juices.
  • Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
  • Place in a saucepan and keep warm.
  • Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
  • (Remember to add the juices that drain off the meat).
  • Heat Hoaggie buns to warm and slice the meat thin.
  • Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

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