Crock Pot French Dip
4 lbs. rump roast
1 (10.5 oz.) can beef broth
1 (10.5 oz.) can condensed French onion soup
1 (12 oz.) can or bottle beer
3 beef bouillon cubes
½ tsp. onion salt
6 French rolls
¼ cup mayonnaise
1 Tbsp. prepared horseradish
Trim excess fat from roast and place in slow cooker. Add beef broth, onion soup and beer, bouillon cubes and onion salt. Cook on low setting for 7-8 hours.
Remove roast to cutting board and cool for 10 minutes. Thinly slice meat against the grain and place back into crock pot.
Preheat oven to 450°. Combine mayonnaise and prepared horseradish and mix well. Split French rolls and spread with horseradish mayonnaise. Bake 7-10 minutes or until lightly browned. To serve, place roll on plate and fill with beef slices. Serve with a side of beef juices from pot.
PDF 
