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    French Dip

    Source of Recipe

    Betty Crocker

    List of Ingredients

    4 pounds rump roast, trimmed
    Worcestershire sauce
    8 sandwich rolls
    1 package au jus gravy -- French Dip mix


    Place roast in roasting pan. Douse roast wioth Worcestershire sauce;
    seal meat in foil.
    Bake in preheated oven at 350 degrees for 4 to 5 hours.
    Remove roast from oven; allow to stand 20 minutes before slicing.
    Save meat juices and put in a 1-gallon bag with sliced meat.
    To serve, thaw sandwich rolls, roast and meat juices. Pour juices into
    a saucepan; add seasoning packet. Bring to a boil, reduce heat, and
    simmer according package directions. Warm sandwich rolls and meat in a
    small amound of juice.
    Serve thin slices of roast in sandwich rolls with bowls of juice for
    dipping. Serves 6 to 8.
    Tip: Place roast in crockpot with Worcestershire sauce and cook on low
    for 8 to 10 hours. Follow remaining directions.

    "Betty Crocker's Creative Recipes with Bisquick"

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

    Per serving (excluding unknown items): 319 Calories; 11g Fat (33%
    calories from fat); 50g Protein; 1g Carbohydrate; 132mg Cholesterol;
    275mg Sodium
    Food Exchanges: 7 Lean Meat





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