Friday, July 31, 2009

French Dip, French onion soup

3.5-5 lb. beef boneless rump roast
3-4 cloves garlic
3-4 C. water
3-4 C. beef broth
2 large onions, chopped very fine
salt & pepper
1 pkg. hoagie rolls/buns (8 count)
6-8 slices of cheese, provolone or your favorite variety

Peel garlic, and cut each clove into slivers. Make small cuts into the meat to insert the garlic slivers - do this through the cut of meat. It will infuse the flavor into the meat without making the broth taste strongly of garlic. Rub meat with salt and pepper to taste.
Add water, broth, and onion to crockpot, top with meat. Heat over low for 6-8 hours, til meat is tender and full cooked. Remove meat from broth, let rest 15 minutes before cutting. Slice very thin - serve on a hoagie roll with au jus (broth mixture) for dipping.

Take any remaining broth, add one additional onion finely chopped and sauteed in butter (1 T.).

Ladle into bowls, top with slice of hearty crusty bread and a slice of provolone (or your favorite cheese), bake at 325 for 5-10 minutes or until cheese is melted.

Top with finely chopped green onion if desired.

Yield (French dip) = 6-8 servings
Yield (French onion soup) = 4-6 servings

Making 2 meals from one recipe - priceless.

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