French Dip (Slow Cooker)

By Thom7747

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.

Ingredients

• 1 (5 lb) rump roast
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 teaspoon seasoning salt
• 1 teaspoon oregano
• 1/2 teaspoon rosemary
• 2 instant Oxo or 2 bouillon cubes
• 2 (14 ounce) cans beef broth
• 1 large onion, diced

Details

Servings 1
Preparation time 5mins
Cooking time 605mins
Adapted from food.com

Preparation

Step 1

1 Place all ingredients in a crock pot.

2 Cook on High for 5-6 hours or Low for 8-10.

3 Remove the meat from the crock pot and place on a deep plate-to collect juices.

4 Strain the broth well so that it is clear and no spices or onions remain.

5 Place in a saucepan and keep warm.

6 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.

7 (Remember to add the juices that drain off the meat).

8 Heat Hoaggie buns to warm and slice the meat thin.

9 Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.