"Hunger is the best sauce in the world."--Cervantes

Easy Slow Cooker French Dip Recipe

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This recipe for Easy Slow Cooker French Dip, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Martin
Added: Sunday, July 27, 2008


4 lb. rump roast or chuck roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
1 12 oz. can beer (dark beer if you have it)
1/2 tsp garlic powder
1/2 tsp. onion powder
salt and a dash of pepper
1 T worcestershire
6 french rolls
2 T butter
provolne cheese or mozzerella cheese if desired

Trim excess fat from rump roast, and place in a slow cooker. Add the broth, soup, beer, and seasonings. Cook on low for 7-8 hours. About 1 hour before serving take roast our and slice on the diagnal, and place back in juice. Preheat oven to 350. Split french rolls, and spread with butter. Bake 10 minutes, or until heated through. Can melt cheese on rolls if desired. Serve the sauce for dipping.




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