French Dip Sandwiches
Two words: Yum. And yum again.
1 Beef rump roast.
1 giant thing (20 oz) beef stock.
1 whole onion, sliced.
1 garlic clove, thinly sliced.
4 tablespoons butter.
Four demi baguettes.
Provolone cheese, thinly sliced.
Salt & pepper.
Put all the beef, stock, onion, garlic, butter and salt & pepper (to taste) in your slow cooker on low for seven hours. Slice the demi baguettes in half, 2/3 the way down. Toast the tops, very slightly, with the provolone — just enough toasting to get the cheese a little melty.
Remove the beef. Slice thin. Pile on the sandwiches. Serve with a ramekin full up with the juice from the slow cooker. Dip and munch, baby. Dip and munch.
We had this last week, and I would have taken pictures — but I had au jus running all the way down my arms.