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Entrees - Maindishes
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Preptime |
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10 Minutes
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Ingredients |
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3 to 4 pounds of rump roast
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1 (10.5 ounce) can beef broth
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1 (10.5 ounce) condensed French onion soup
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1 (12 fluid ounce) can or bottle beer
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1 small white onion, sliced
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6 French rolls
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2 tablespoons butter
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Instructions |
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Trim excess fat from the rump roast, and place in slow cooker. Add beef broth, onion soup, white onion and beer. Cook on low setting for 7 hours.
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Preheat oven to 350 degrees F.
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Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
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Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
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Originally Submitted
1/16/2012
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You can add this Slow Cooker French Dip recipe to your own private DesktopCookbook.
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