Trim excess fat from the rump roast. Use a knife to cut slits in the roast randomly and stuff with garlic cloves. Place in a
slow cooker. Add the beef broth, onion soup and beer. Cook on a low setting for 1.5 - 2 hours, depending on thickness of the roast.
You want the roast to be rare upon completion so it will not overcook during reheating.
To Freeze: Slice beef and freeze with sauce.
To Reheat: Heat the au jus in a pan on the stove top. You can add the meat to the au jus to warm it up as well. Split french rolls, spread with butter and bake for about 10 minutes until warm.
Serve sauce for dipping.
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Mon, 09 February 2004 01:07
Slow Cooker Garlic French Dip
Re: Slow Cooker Garlic French Dip