French Dip-Crock Pot Recipe |
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Prep Time: 5 Minutes Cook Time: 600 Minutes |
Ready In: 605 Minutes Servings: 8 |
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A really nice fireside supper for friends. Taste the Aus Jus first to make sure it's really beefy and add another bouillon packet if needed. Edit-if heat bothers you start with 1 teaspoon of black pepper. Ingredients:
1 (5 lb) rump roast |
1 tablespoon garlic powder |
1 tablespoon black pepper |
1 teaspoon seasoning salt |
1 teaspoon oregano |
1/2 teaspoon rosemary |
2 instant oxo or 2 bouillon cubes |
2 (14 ounce) cans beef broth |
1 large onion, diced |
Directions:
1. Place all ingredients in a crock pot.
2. Cook on High for 5-6 hours or Low for 8-10.
3. Remove the meat from the crock pot and place on a deep plate-to collect juices.
4. Strain the broth well so that it is clear and no spices or onions remain.
5. Place in a saucepan and keep warm.
6. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7. (Remember to add the juices that drain off the meat).
8. Heat Hoaggie buns to warm and slice the meat thin.
9. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
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