Crock-Pot Slow Roasted French Dip
1 3 Pounds or Larger Rump Roast
1 (10-1/2 oz.) Can Campbell’s Beef Broth (do not add water)
2 (10-1/2 oz) Can Campbell’s French Onion Soup (do not add water)
1 Large Onion, sliced and separated into rings
French Bread, or Hoagie Buns
1/4 Cup Butter, softened
1 Tablespoon Grated Parmesan Cheese
½ Teaspoon Garlic Salt
1 Package (8 oz.) Sliced Mozzarella cheese, optional
Place roast in slow cooker
add soup and onion.
Cover and cook on low 6-8 hours or until meat is tender.
Remove roast and cut into thin slices and return to slow cooker.
Cut bread or buns in half lengthwise.
Combine butter, Parmesan cheese and garlic salt and spread over cut sides of bread.
Place on baking sheet andBake at 350-degrees until lightly toasted.
Top toasted bread or buns with mozzarella, beef and onions.
Serve with cooking juices for dipping.
A great reader recipe from Barbara Sinkkohen. French Dip is one of my favorites and my husbands!
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