Au Jus Serious?!

Don't you worry, Mr. Rogers, it's another beautiful day in the neighborhood. You don't even need that snazzy cardigan. It's pretty darn hot out. We spend most of the afternoons outside, so when it's time to get dinner started, I'm drained and never feel like slaving in the kitchen. Plus, you know how I'm obsessed with my Crock-Pot. We are madly in love with each other. So, what? 

Anypeanutbutterandjealousy, here is an amazing recipe for a French dip sammie sosa via the ole slow cooker. Quiznos, who? Yeah, I don't know, either.

Crock-Pot French Dip
Recipe adapted from All Recipes

|| ingredients ||
4 pounds Rump Roast
1 (10.5 ounce) can Beef Broth
1 (10.5 ounce) can Condensed French Onion Soup
1 (12 fluid ounce) can or bottle Heavy Beer (don't mind if I do)

1 pack of dry Lipton Beefy Onion Mix

1 small can of Mushrooms

Worcestershire Sauce

Garlic Powder
6 French Rolls

Provolone Cheese (or any cheese of your choice)
2 tablespoons Butter

-Pour beef broth, onion soup, beer, and mushrooms into the Crock-Pot. Stir. Add the rump roast into the cooker. Add some dashes of Worcestershire sauce and sprinkle the packet of dry beefy onion mix over the roast. Sprinkle a good amount of garlic. Never skimp on the garlic.

- Cook on low for about six hours.

- Take out roast and cut into slices and then put back into the Crock-Pot. Cook for another hour.

- Butter the French rolls and nuke in the oven for a hot minute. Add the meat and cheese to the bread. Ladle out some of the juice into a small bowl for dipping. Au jus me, please.

 

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