ROAST AND FRENCH DIP

 

INGREDIENTS

 

  4 lbs Chuck Roast, trimmed excess fat

1 can beef broth

1 can Condensed French Onion Soup 1 can/bottle Beer (12 fluid oz 375ml)

6 French Rolls

3 Tbsps. butter or margarine

 

 

DIRECTION

 

In your crock pot or slow cooker place the rump roast.

Add the beef broth, onion soup and beer.

Cook on low setting for 7 hours.

Preheat oven to 350F (180C).

Split the rolls and spread them with 1/6th of the butter or margarine, if desired.

Warm (bake) the rolls at 350F (180C) for 10 minutes.

Slice the meat on the diagonal and place on the rolls.

Enjoy with the juice in the crock pot for dipping.

YIELD 8 servings

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