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French Dip Recipe

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This recipe for French Dip, by , is from Mary Jo Gebhardt's Famous Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Gebhardt
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4# Rump roast
1 tsp. basil
1 tsp. oregano
2 tsp. garlic powder
1 tsp. parsley flakes
2 packages of au jus
hoagie or Kaiser rolls

Directions:
Directions:
Rub basil, oregano, garlic powder and parsley flakes into roast and bake in covered dutch oven at 325 degrees for about 20 minutes per pound with 1 cup of water. Cool- slice and place into oblong pan. Combine 2 packages of au jus according to directions. Place over sliced meat and cook another hour.

Preparation Time:
Preparation Time:
325
Personal Notes:
Personal Notes:
Serve on hoagies or Kaiser rolls

 

 

 

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