Loaded French Dip

I was trying to think of a different idea for roast other than just the usual roast, potatoes, and carrots when I had this thought...I love dipping sauces for meat, so why not slow cook the roast in a yummy sauce!  This is my spin on a classic...

What you will need...

• 4 lbs rump roast
• 1 can (10.5 oz) condensed french onion soup
• 1 can (10.5 oz) beef broth
• 1 bottle beer (I used Goose Island Honkers Ale)
• 3 cloves garlic, minced
• 1 yellow onion, sliced really thin
• 8 oz container of sliced mushrooms
• Salt and pepper
• loaf of French bread, cut sandwich style...down the middle and then in slices
• 1 tbsp olive oil

In a large bowl, stir together the soup, broth, beer, garlic, onions, mushrooms, and a bit of salt and pepper.  Place the roast in the crock pot and pour the mixture over the roast.  Cook for 8 to 9 hours on a super low setting.  Take the roast out and let it rest, as it is easier to cut thin slices.  Brush the slices of the French loaf with a bit of oil and bake on 350* for 10 to 12 minutes.  To serve, place a slice of the French bread on a plate (bread is optional as it is yummy without), top with a slice of the roast, and pour some of the mushroom and onion sauce over top...YUM-OLA!!!

Sides to think about...great with garlic mashed red potatoes (for that recipe you will need to contact Jeff...he makes the best!).

How many people can eat...should feed about 8.