Slow Cooker Recipes
French Dip-Crock Pot Recipe
Description
"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 (2 lb) rump roast
- 1 tablespoon garlic, pieces
- 1 tablespoon black pepper (start with 1 tsp)
- 4 tablespoons onion soup mix
- 2 tablespoons beef bouillon
- 2 (14 ounce) cans beef broth
- 1 1⁄2 onions, diced
Directions
- Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot.
- Place all ingredients in a crock pot.
- Cook on High for 5-6 hours or Low for 8-10.
- Remove the meat from the crock pot and place on a deep plate-to collect juices.
- Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
- Place in a saucepan and keep warm.
- 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.
- (Remember to add the juices that drain off the meat).
- Heat Hoaggie buns to warm and slice the meat thin.
- Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
