Renegade Chef Recipe: Slow cooker french dip | Pineandlakes.com - Pineandlakes Echo Journal

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Renegade Chef Recipe: Slow cooker french dip

Posted: May 23, 2013 - 10:44am

Slow Cooker French Dip

4 pounds rump roast

1 10.5-ounce can beef broth

1 10.5-ounce can condensed French onion soup

1 12-fluid-ounce can or bottle beer

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.

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