Easy Slow Cooker French Dip
INGREDIENTS
- 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
DIRECTIONS
- 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.
Monday, February 25, 2008
I have been out and about all morning. I took Iz to school this morning, and then went to look for OU (Oklahoma University) fleece material. I had made a fleece blanket (you know, the type you make by cutting strips and tying it together?) Anyway, I have put that over Izzy in the past on cold days and they are having a fundraiser/carnival this weekend and Izzy's class is doing a OU basket for the auction. I asked what they had gotten so far and they quickly asked if I could make an OU blanket like Izzy's purple blanket. I luckily found the fleece this morning so that's what I'll be working on this afternoon. I'll try to post a pic when I finish. I am not really into sports memorabilia, but some really are so hopefully this will help the basket raise more money for the dreamcatcher playground at the school. This playground is really a blessing, the swings are so cool and Izzy loves to swing on them.
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