Thursday, October 21, 2010

Back in the Kitchen

Now that I'm finally settled after the move to a new city, I'm back to cooking most nights of the week. I'm going to start posting new recipes I try out and my family enjoys. Here is one I discovered a few weeks ago. It's already been put into the regular rotation!

AllRecipes - Easy Slow Cooker French Dip Recipe
Serves 9

Prep Time = 10 minutes; Cook Time = 7 hours


  • 4 pounds rump roast
  • 1 (10.5 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer
  • 6 French rolls
  • 2 tablespoons butter
  • Sliced Swiss cheese (optional)
Notes: Reviews suggested using a darker beer so I chose Shiner Bock. If you don't normally purchase dark beer, you might try stores like HEB or World Market which allows you to buy individual beer bottles in the "create your own 6 pack section". Also, I got the idea from my mother-in-law to put Swiss cheese on the bread before putting it in the oven.


  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Hope you enjoy!!


  1. Glad you're cooking again! Not a big rump roast person (ha!) but look forward to some more recipes!

  2. welcome back!! i love rump roast! looking forward to the new recipes!