Thursday, September 22, 2011

French Dip

I Stole this recipe from my one friend Amy. She even bought my beer for me the first time I made it! Feeds 6 people, but I always double it.
Just salt and pepper your roast, put it in the crock pot, add all the liquids, and turn it on Hi all day long. Serve on buttered rolls with provolone cheese.

4lbs roast (rump, round, whatever)
1 can beer
1 can french onion soup
1 can beef consomme

Once the meat is soft and falling apart I take it out and shred it, then throw it back in the juice. Butter rolls and lay down cheese. Use tongs to place heaping spoonfulls of meat onto the roll. Ladle a spoonfull of sauce over meat and then more sauce into a dipping bowl. 


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