Recipe: Crock Pot French Dip

Another fabulous Crock Pot recipe here.... 5 minutes prep... at the absolute most.... and 7 hours later you have wonderfully tender beef for your sandwiches.. you can't beat that!
Have you considered French Dip sandwiches for your next gathering?  Perfect for watching the big game... easy and delicious!
I like flavor with my beef... so I highly recommend you follow the ingredients and don't cut back... in fact... you could easily add more onion and garlic powder.
I used Guinness Draught for the beer... Newcastle would also be a good choice... you want a dark beer... not a light beer... you want a robust flavor.
I also wouldn't recommend substituting beef broth for the beef consomme... it has a richer flavor.
A lot of recipes trim the fat off the beef before cooking, I do the trimming after cooking... I find the meat more tender that way.
Cooking time is 7 hours plus another hour after slicing the beef... make sure to cook it on LOW .. you want this to cook slowly... the beef will be very tender.. this is not a dish to rush. 
Putting the beef back after slicing truly adds tons of flavor... another no skip step.
The buttering of the rolls and heating them before serving the sandwiches is a really nice touch.. adds a smooth flavor.. I used margarine... you can use either butter or margarine.
Leftovers are perfect for a number of recipes... assuming you have anything left.
This will make about 8 servings.
Add some oven fries.. and some coleslaw... and dinner is served!

Recipe:  Crock Pot French Dip
All you need:
3-4 pound rump roast
1 can Campbell's Beef Consomme Soup
1 can Campbells French Onion Soup
1 bottle Guinness Draught beer
1 tablespoon Worcestershire sauce
Garlic powder
Onion powder
1-2 large garlic cloves, minced
Sub rolls
butter or margarine
All you have to do:
Sprinkle the rump roast generously with the onion powder, garlic powder, salt and pepper.  place it in the crock pot.  Add the cans of soup, beer, Worcestershire sauce and minced garlic.
Set the crock pot on LOW for 7 hours.  Remove the roast and let it stand for about 10 minutes.  Trim the fat off and slice it very thin or shred.  Add the slices back into the crock pot and cook on low for about an hour.
Heat an oven to 400 F.  Split the rolls open and butter the insides.  Spread them open so the butter sides are exposed.  Place on a baking sheet and heat in the oven until butter has melted through the bread and the outside has crisped... about 5 minutes.
Load beef slices on each sandwich and serve with a small ramekin of sauce from the pot.

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