French dips were one of my favorite dishes when we would eat out when I was a kid. I loved dipping the sandwich in little crock of au jus. I still like saying, "au jus"! LOL Lately when making Chris' family's Onion Soup Steak, I have been making my own onion soup mixture. It has far less sodium than the can of Campbell's. I may try this once as written and then give it the old Kath touch!
4lb. rump roast
1 10oz. can beef broth
1 10oz. can condensed French onion soup
1 12oz. bottle of beer
6 French rolls
2 tbsp. 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 for 7 hours.
Preheat oven to 350 degrees.
Split French rolls and spread with butter. Bake 10 minutes or until heated through.
Slice meat on the diagonal and place on rolls. Serve the jus for dipping.
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