4 lb. rump roast (I bought a 3 lb. for our family of 3)
1 can beef broth
NOT 1 can condensed French onion soup (I actually DID buy this and follow directions)
1 12 ounce can or bottle of beer
6 French rolls
2 T butter
*garlic powder
*worchestershire sauce
*provolone cheese slices
Trim excess fat from the rump roast and place in a slow cooker. *I covered with garlic powder. Add beef broth, onion soup, and beer. *I added a few shakes of Lea and Perrin. cook on low setting for 7 hours.
Preheat oven to 350 degrees.
Split French rolls and spread with butter. Bake 10 minutes, until heated through. *I added a slice of provolone cheese and returned to oven to melt.
Slice meat on the diagonal and place on top of cheese. Serve with sauce for dipping.
I served with strawberries and pasta salad. Loved it! Riley loved to dip his sandwich in the au jus just as much as I did!!
(http://www.allrecipes.com/)
*We had this again for dinner the next night!*
Um Hello. This is my favorite sandwich EVAR and I will be trying this recipe...SOON!!
ReplyDeleteI just love your website, stumbled upon it via Jewels by Julie...enjoy all the recipes and your photos are great - keep up the good work!
ReplyDeleteHi Jackson!! I'm glad you enjoy it.
ReplyDelete