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.
