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Easy French Dip Sandwich Filling

1 pound beef rump roast
1 12 oz can favorite beer
1 package Lipton onion soup mix

Trim fat from roast. Put roast in slow cooker and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip.
Jim's Comments:

I made no substitutions in this recipe.

I used a 4 1/2 quart slow cooker.

We both thought that this recipe was on the dry side, especially when you didn't dip it in to the sauce. Dipping made it easier to eat and a lot nicer.

I'd probably make this recipe again, but I'd make sure the beef was totally covered by the beer.

(I had trouble with my camera for this recipe. I'll add a picture when I do it again.)

Some general comments about this recipe:

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