Monday, February 1, 2010

French Dips

My great friend, Tamara, taught me this yummy dish.

1 beef roast
3 packages Lipton Onion Soup Mix
3 beef bullion cubes
3 C water
Rolls/Buns of your choice

Brown roast in oil. Place it and the other ingredients in a slow cooker and cook for 8 - 10 hours on low. I usually do this the day before serving it. Let your meat cool, shred it, then place it back in the juices and warm it up. Serve on toasted buns with some of the broth to dip the sandwiches.

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