Freezer French Dip
Source of Recipe
Adapted from Once-A-Month Cooking - copyright Mary Ash 2003 redistribution not permitted with prior authorization
A TNT recipe with a ***** rating.
List of Ingredients
3 lbs. rump roast, trimmed
8 hamburger buns, or sandwich rolls
1 package au jus gravy packet
Place roast on aluminum foil. Douse roast with Worcestershire sauce; seal meat
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
sandwich rolls and meat in a small amount of juice. Serve thin slices of roast
rolls with bowls of juice for dipping.
Serves 6 to 8.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 479 Calories; 14g Fat (27.4% calories
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