French Dip-Crock Pot Recipe

A really nice fireside supper for friends. Taste the Aus Jus first to make sure it's really "beefy" and add another bouillon packet if needed. Edit--if "heat bothers you" start with 1 teaspoon of black pepper.

• Ready In: 10 hrs 10 mins
• Serves: 4-6

Ingredients

• 1 (2 lb)  rump roast
• 1  tablespoon garlic, pieces
• 1  tablespoon black pepper (start with 1 tsp)
• 4  tablespoons  onion soup mix
• 2  tablespoons  beef bouillon
• 2 (14 ounce) cans beef broth
• 1 1⁄2 onions, diced

Directions

1. Coat roast in flour and garlic salt. Braise the roast on all sides on pan prior to placing in crock pot.
2. Place all ingredients in a crock pot.
3. Cook on High for 5-6 hours or Low for 8-10.
4. Remove the meat from the crock pot and place on a deep plate-to collect juices.
5. Strain the broth well so that it is clear and no spices or onions remain. Add a few cups of water to create aus jus.
6. Place in a saucepan and keep warm.
7. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
8. (Remember to add the juices that drain off the meat).
9. Heat Hoaggie buns to warm and slice the meat thin.
10. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.