French Dip- Slow Cooker

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  • Average
  • 10 mins
  • 420 mins
  • Average budget

Ingredients

  • 4 pounds rump roast or top round roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 1 Tbls Worcestshire Sauce
  • 6 French rolls
  • 2 tablespoons butter
  • 6 slices of Provolone, Swiss, or Mozzarella Cheese

Preparation

Step 1

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup, worcestershire sauce and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the drippings as the sauce for dipping.

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