After trying several recipes for French Dip sandwiches, I decided to mix a bunch of them and make it my own. I love these sandwiches, especially during the winter. Enjoy!
FRENCH DIP SANDWICH
3-4 lb rump roast, trim fat prior to placing in crock pot
1 packet. au jus mix
1 10oz. can of condensed french onion soup
2(10.5 oz) can beef broth (or you can do 1 can of beer and 1 can of beef broth.)
1 1/2 cups water
Hogie buns, we prefer sourdough
Swiss or provolone Cheese
Place roast in crock-pot. Mix the au jus packet, soup, broth and water and pour over meat. Cook on LOW for 8-10 hours. Remove roast. Reserve juice for serving. Slice meat thinly or it may be soft enough to just pull apart. Stack meat on buns and cover with cheese. Wrap in foil. Heat in 350°F oven for 10 minutes. Serve and dip in left over juices from crock pot.