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Easy French Dip Sandwiches

Cooking With Rania - "Game Day Cooking"
KDKA Pittsburgh Today Live 1/25/2012

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Easy French Dip Sandwiches

INGREDIENTS

1 Flavorseal Rich and Hearty Gravy Liner
4 pound Rump Roast
1 - 12 ounce bottle of dark beer
1 large onion - diced
2 large carrots - cut into large chunks
2 cups water

6 French Rolls
Butter for the rolls

DIRECTIONS

Unfold the liner and place into the slow cooker, gently pushing the sides so that the liner is evenly spread out. Fold unseasoned side of the bag over the slow cooker edges to hold in place.

Trim the excess fat from the rump roast and place in the slow cooker.

Add the beer, onion and carrots and water and cook on low for 7 to 9 hours.

Preheat the oven to 350 degrees.

Split the rolls, spread with butter. Place in the oven and bake until the rolls are heated through and slightly toasted.

Remove the roast from the slow cooker and carve into slices. Stack the sliced meat onto the rolls and serve with the sauce remaining in the slow cooker as a French dip.

Yield: 6 servings