The whole family was home for Thanksgiving, so I made sure the refrigerator and pantry were stocked with a variety of foods. Turkey and dressing are wonderful, but I figured that over the course of the weekend we'd be ready to move on to something else.
I love this French Dip for its taste and convenience. I cooked the roast and cooled it, sliced and layered it in a casserole, then poured the au jus over the top and put the whole thing in the refrigerator so everyone could help themselves to a sandwich whenever they wanted.
It's important to use bread that won't fall apart when it's saturated with juice!
SLOW COOKER FRENCH DIP
4 pounds rump roast
2 (10.5 ounce) cans beef broth
1 envelope dry French onion soup mix
1 (12 fluid ounce) can or bottle beer
Italian bread or crusty rolls
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup mix and beer. Cook on Low setting for 7 hours. Slice as thinly as possible against the grain of the meat.
Serve on good Italian bread or crusty rolls and use the juices for dipping.