French Dip

By Meagannovo

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

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.