This is VERY good. I always consider this a treat when getting it at restaurants, and now I can make it at home! The au jus is excellent.
Never have I eaten a more tender roast beef sandwich.
I used split Kaiser rolls with a slice of American cheese on each and put them in the oven for about 10 minutes on 375. Then I piled on the sliced meat and served with the au jus. Just wonderful.
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French Dip-Crock Pot Recipe
Serves 4 – 6
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 1⁄2onions, diced
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.
Recipe based on one by Diana Adcock
Photo by Swirling F.