Crock Pot French Dip

Have dinner waiting for you when you get home from work. This delicious French Dip recipe slowly simmers all day and is easy to serve. Tender beef and flavorful au jus served on a toasted French roll with horseradish sauce.

  4 lbs. rump roast

1 (10.5 oz.) can beef broth

1 (10.5 oz.) can condensed French onion soup

1 (12 oz.) can or bottle beer

3 beef bouillon cubes

½ tsp. onion salt

6 French rolls

¼ cup mayonnaise

1 Tbsp. prepared horseradish

Trim excess fat from roast and place in slow cooker. Add beef broth, onion soup and beer, bouillon cubes and onion salt. Cook on low setting for 7-8 hours.

Remove roast to cutting board and cool for 10 minutes. Thinly slice meat against the grain and place back into crock pot.

Preheat oven to 450°.  Combine mayonnaise and prepared horseradish and mix well. Split French rolls and spread with horseradish mayonnaise. Bake 7-10 minutes or until lightly browned. To serve, place roll on plate and fill with beef slices. Serve with a side of beef juices from pot.

Have dinner waiting for you when you get home from work. This delicious French Dip recipe slowly simmers all day and is easy to serve. Tender beef and flavorful au jus served on a toasted French roll with horseradish sauce.

Slow-Cooked Italian Beef

Don’t you love a meal that cooks itself?

If you love a nice warm tasty sandwich with little effort, you’ll make this recipe at least once a month!  It makes the house smell wonderful too!

Here You Have It:

• Slow-Cooked Italian Beef
• 1 Rump Roast (about 2 lbs is a nice size for this recipe)
• 2 cups of water
• 1 teaspoon of the following: garlic powder, parsley, basil, oregano, salt
• Combine all ingredients in slow cooker.  Cook on low for 8-10 hours.  Shred beef and serve on hoagie buns!

Great Roast Beef

1 -3 to 4 pound rump roast

Seasoning salt, garlic powder & black pepper

5 tablespoons all-purpose flour, divided

5 tablespoons butter or cooking oil, divided

1 large onion, sliced

1 1/2 teaspoon minced garlic

2 cans French Onion soup

1 soup can of water

1 1/2 tablespoons Worcestershire

Salt & pepper to taste

Remove all visible fat from the roast. Sprinkle meat with the seasonings and dust with 2 tablespoons of flour covering all sides. Melt 2 tablespoons of butter in a heavy stockpot and brown the roast on all sides. Remove meat; add remaining butter, onions, peppers and sauté until onions are clear. Remove from pot and set aside.

Add remaining flour and stirring often, make a dark brown roux. Stir in the garlic, whisk in the soup, water and Worcestershire. Return meat to pot and cover with the onion and peppers. Cook covered on low for 4 to 5 hours.

Remove meat, let cool a bit and cut into thin slices. Check gravy for thickness. Add a thickener if needed, I like my gravy rather thin. Return meat to the pot and stir to combine. Keep warm until ready to serve.

Serve sandwich style on toasted French bread with mayo, Creole mustard, sliced tomatoes, lettuce and sliced red onions. Roast is also good served open-face style with lots of the gravy.

Easy Beef Pot Roast Recipe

Serves 6
Ready in: > 5 hrs

* 3 pounds beef rump or round roast (lean)
* 1 package dry onion soup mix
* 1 medium onion, sliced
* 1 package (8 oz size) baby carrots
* 1/4 cup water
* Salt and black pepper, to taste

Mix soup mix and water, pour over roast, onions, and carrots in crockpot. Cook on low heat for about 8 hours, or until tender. Season to taste with salt and pepper, slice beef and serve with juices and vegetables.

You can also slice and serve beef on rolls with a bit of gravy made from the drippings, or slice and chill for use in cold sandwiches.