French Dip Crock Pot
source : http://southernfrenchcooking.com/
1 (5 lb) rump roast
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
1 teaspoon oregano
1/2 teaspoon rosemary
2 instant Oxo or 2 bouillon cubes
2 (14 ounce) cans beef broth
1 large onion, diced
1 Place all ingredients in a crock pot.
2 Cook on High for 5-6 hours or Low for 8-10.
3 Remove the meat from the crock pot and place on a deep plate-to collect juices.
4 Strain the broth well so that it is clear and no spices or onions remain.
5 Place in a saucepan and keep warm.
6 Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7 (Remember to add the juices that drain off the meat).
8 Heat Hoaggie buns to warm and slice the meat thin.
9 Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.
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