Monday, May 9, 2011

French dips

I've posted this recipe on facebook before, it's one of my favorites from Mama K.  Another crockpot adventure so very easy and hands off once you've got all the ingrediants.  So here's the quick rundown for the imfamous beer french dips....

4-5#  rump roast
1 can beer
10 beef boulion cubes
2 whole garlic cloves
1 onion
1 tsp  Oregano
1-2 bay leaves
2 T sugar
Put all ingredients in crock pot and fill to top with water. Cook 6-8 hours on high.
Remove from crock pot and wrap in foil.
Keep juice warm for dipping.
Remove roast from foil and shred with a fork.
Serve on wheat rolls with 2% pepperjack cheese melted on top.
I used a 2 lb roast and cooked it on high for 5 hours and it turned out's the end result.  So good we didnt even need sides :)
Pin It


  1. This is one of my FAVORITES!!!! You can take the crappiest, cheapest, toughest roast and put it in and it will be the best thing you ever ate!!! Its amazing! The kids love it too, although I can't convince Kane to try the dipping part!

  2. Oh the dipping is the best part, the bread soaks up the yummy juice, mmmm this makes me want to make it again tonight! You're right, the type of roast doesnt really matter...amazing every time!