This recipe for French dip sandwiches, by Page Mossage, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lean beef roast 1 can (14 1/2 oz,) beef broth or consommé 1 can water 1 pkg. French au jus mix 1 pkg. Italian dressing mix Hoagie or French sourdough buns
Thoroughly trim all fat from meat and brown meat before adding it to crockpot. Mix rest of ingred. and pour over meat. Cook on low for 8-10 hours; meat will come apart easily when done. Remove meat and pour juice in small individual serving bowls for dipping. Serve on on buns.
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