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French Dip - Crock Pot (Slow Cooker)
Calories 555 (27% from fat)
Fat 17 gram
Saturated Fat 8 gram
Trans Fat 0 gram
Chol. 107 mg.
Sodium 878 mg.
Carb. 40 gram
Fiber 2.2 gram
Sugar 5 gram
Protein 58 gram
This recipe is a little higher in sodium. If you're on a low sodium diet, you should consider another option.
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1 (10.5 oz.) can reduced sodium beef broth
(We used Swanson Reduced Sodium Beef Broth 50% Less Sodium)
1 can (10.5 oz.) condensed French onion soup
(We used Campbell's French Onion Condensed Soup)
1 bottle (12 fluid oz.) beer
(We used Non-Alcoholic O'Doul's)
4 pounds rump roast (Top Round)
10 whole wheat French rolls
(We used Cobblestone Mill Bread Rolls: Philly Style Hoagie)
2 Tbsp. butter
(We used I Can't Believe it's Not Butter Light)
10 slices (.7 oz. each) reduced fat Provolone
(We used Sargento Cheese: Deli style, Reduced-Fat Provolone)
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The great thing about this recipe is that you CAN make it freezer friendly. Cook the roast and slice it into 10 individual servings. Then put each serving along with the juice in a freezer friendly container. When you want a French Dip, simply microwave it while toasting the bread. Add the cheese and it's ready in a minute.
French Dip - Crock Pot (Slow Cooker)
1. Mix together in a slow cooker the beef broth, French onion soup and beer. Then trim visible fat off the rump roast and place it in the slow cooker with the broth. Turn on low and let cook for 7 hours.
2. Once the roast is done, remove it from the slow cooker, cover with a piece of tinfoil and put it on a carving board. Let it sit for 15 to 20 minutes before carving to allow the juices to redistribute before cutting.
3. Preheat oven to 350 degrees Fahrenheit. Split the French rolls and lightly butter them. Bake for approxiately 10 minutes until heated through and lightly browned.
4. Slice the meat on the diagonal (across the grain of the meat) and divide it into 10 servings. Do not use a sawing motion when cutting as you may tear the meat. Press the knife down firmly as you slice. Put each serving on a roll, top with a slice of the provolone cheese and serve the sauce in a small bowl on the side for dipping.
Yield: 10 servings
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