Monday, October 16, 2006

Slow Cooked French Dips

Despite the fact that we can still hit 80 degree's on any given day, fall is on it's way. The cool crisp mornings, the nice cold nights. By October 31st, we'll be nice and chilly. Which is why I'm enjoying cooking our favorite cold weather foods again. This is a recipe that's great to stick in the crock pot, and just go. By the end of the day, you've got a yummy dinner that takes just minutes to put on the table. The men in your life will particularly appreciate this....

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 (I highly recommend Samuel Adams)***
salt to taste
6 French rolls
2 tablespoons butter

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

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.

***Do NOT use light beer. If the thought of beer just doesn't work for you, substitute beef broth. But the flavor won't be the same (and no, it doesn't taste like beer) and remember that the alcohol does evaporate, and your just left with really great flavor...

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