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Entrees - Maindishes
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Gameday-Tailgate
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| Preptime |
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7 hours
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Ingredients |
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4 pounds rump roast
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1 (10.5 ounce) can beef broth
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1 (10.5 ounce) can condensed French
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onion soup
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1 (12 fluid ounce) can or bottle beer
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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 a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
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Preheat oven to 350 degrees F (175 degrees C).
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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
3/10/2011
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0 Out of 5 from
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You can add this French Dip - Slow Cooker recipe to your own private DesktopCookbook.
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