FRENCH DIP SANDWICHES

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FRENCH DIP SANDWICHES

Servings

10

Category

Sandwiches

Ingredients

  • 4 ½-5 pounds Rump Roast or Chuck Roast
  • 1 cup White Kamut flour
  • French Gray coarse salt and fresh ground black pepper
  • 1 envelope French onion soup (Lipton soup, onion)
  • 1 ¼ cup water
  • 1 10 oz. can beef broth
  • 1 12 oz. can beer
  • 10 French Rolls, or soft rolls of choice
  • Butter for the French rolls

Directions

  1. 1. Brown the roast first. Put 1 cup of flour into a shallow dish. Salt and pepper to taste. Flour all sides of the roast. In a dutch oven add a little olive oil. Brown the roast on all sides at medium heat. Place the roast in a crock- pot or put in a dutch oven. If cooking in the crock pot cover and cook on low for 8 hours. If cooking in the oven place on middle rack, cover and cook for 5 hours at 250 degrees.
  2. 2. Stir the onion soup mix with the water. Pour over the roast. Pour the brother and beer over. Cover and cook as directed.
  3. 3. Cut, or shred the meat with 2 forks.
  4. 4. Split the rolls. Butter both sides. Place in a 350-degree oven until butter is melted.
  5. 5. Fill the rolls with the meat.
  6. 6. Serve the broth along side each serving.