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    Freezer French Dip

    Source of Recipe

    Adapted from Once-A-Month Cooking - copyright Mary Ash 2003 redistribution not permitted with prior authorization

    Recipe Introduction

    A TNT recipe with a ***** rating.

    List of Ingredients

    3 lbs. rump roast, trimmed
    Worcestershire sauce
    8 hamburger buns, or sandwich rolls
    1 package au jus gravy packet


    Place roast on aluminum foil. Douse roast with Worcestershire sauce; seal meat
    in foil.
    Cook in slow cooker on low all day or until tender.

    Remove roast from slow cooker and allow to stand 20 minutes before slicing.

    Save meat juices and put in a 1-gallon freezer bag with sliced beef.

    To Serve: Thaw sandwich rolls, roast and juices. Pour juices into a sacque; add
    packet. Bring to a boil, reduce heat, and simmer according to package
    directions. Warm
    sandwich rolls and meat in a small amount of juice. Serve thin slices of roast
    in sandwich
    rolls with bowls of juice for dipping.

    Serves 6 to 8.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 479 Calories; 14g Fat (27.4% calories
    from fat);
    55g Protein; 29g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 508mg
    Exchanges: 2 Grain(Starch); 7 Lean Meat; 1/2 Fat.

    Nutr. Assoc. : 0 0 0 0






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