French Dip

French Dip
French Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (5 lb) rump roast

  • 1

    tablespoon garlic powder

  • 1

    tablespoon black pepper

  • 1

    teaspoon seasoning salt

  • 1

    teaspoon oregano

  • 1/2

    teaspoon rosemary

  • 2

    instant Oxo or 2 bouillon cubes

  • 2

    (14 ounce) cans beef broth

  • 1

    large onion, diced

Directions

1 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. 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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