"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for FRENCH DIP SANDWICHES, by Jill Wells, is from The Cousins' Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large rump roast 1 box beef broth 1 can beef consommé 1 package of dry onion soup mix
The night before you want to serve the sandwiches, put the frozen roast in a large crock pot. Pour in the other 3 ingredients. Cook until dinner the next night on low. Remove roast from pot, shred meat, pile on hoagie buns and serve with the juice from the roast.
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