Wednesday, September 1, 2010

French Dip-Crock Pot Recipe

Jennifer S.

·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 beef bouillon cubes
·2 (14 ounce) cans beef broth
·1 large onion, diced

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 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 back to the saucepan of Au jus.
8.Heat Hoagie buns to warm and slice the meat thin.
9.Place a good amount of sliced meat in each of the buns and offer the Au jus in individual bowls.

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