Monday, April 7, 2008

French Dip

French Dip sandwich from Hogie Wogie.

Here is the best recipe for French Dip Sandwiches that I have ever tasted.
4 pounds rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 fluid oz) can or bottle beer or can of beef consumme'
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
A few revisions my cousin made to the recipe:
"I seasoned the meat with salt and pepper, and browned it on all sides before adding to the slow cooker. I omitted the beer and subbed a can of beef consumme. I put the consumme in the pan that I used to brown the meat and scraped up all the brown bits, then added it to the meat in the slow cooker. As most reviewers suggest, about a half an hour before serving, take the meat out and slice it and put it back in the cooker for the last half hour. You could also add worchestershire sauce to the au jus, but I left it out and it is mighty tasty just like that. It's all I can do to keep myself from drinking that juice down as an after dinner drink!"
Hope you like it!

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