Crockpot French Dip

By pcander

from Shanna Larsen

Ingredients

• 3-4 lb Beef Rump Roast
• 1/2 cup soy sauce
• 2 Beef Bouillon cubes
• 1 bay leaf
• 1 tsp dried thyme
• 3-4 peppercorns
• 1 tsp garlic powder
• Grated Monterey Jack Cheese
• Hoagie Buns

Preparation

Step 1

Combine roast and au jus ingredients in slow cooker. Add water to almost cover meat. Cover and cook on low heat for 10-12 hours.
Remove meat from slow cooker and slice or pull into pieces. Slice hoagie rolls, spread with butter and broil until lightly toasted. Stack beef high on toasted buns. Top with Monterey Jack Cheese - wrap sandwich in foil. Heat in 350 oven until hot and cheese melts (4-5 minutes). Pour au jus from slow cooker into small cups for dipping.