French Dip
By Meagannovo
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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
Details
Preparation
Step 1
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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