Crock Pot French Dip

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

Directions:

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.


Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0l1jeVB
Read more: http://www.food.com/recipe/french-dip-crock-pot-recipe-23232#ixzz1c0kwWRwd