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Thread: CP French Dip Sandwich

  1. Regular Member
    LtsWife's Avatar
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    #1

    Hungry CP French Dip Sandwich

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    We tried these last night, SO YUMMM!

    This is from a cooking with beer cookbook my gram gave us.

    Ingredients:
    4 pounds rump roast
    1 (10.5 ounce) can beef broth
    1 (10.5 ounce) can condensed French onion soup
    1 (12 fluid ounce) can or bottle beer
    6 French rolls
    2 tablespoons butter
    6 slices cheese (we used provolone but swiss would be great too!)

    Directions:
    1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
    4. Slice the meat on the diagonal, and place on the rolls. Top with cheese. Serve the sauce for dipping.
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    #2
    I've made this recipe before.It's very good. I added some bay leafs and pepper too
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    #3
    I am so making this when df comes home.
    No more damn ticker, he's home!
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    #4
    that sounds absolutely delicious
  5. Senior Member
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    #5
    That sounds good
  6. Senior Member
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    #6
    That sounds delicious!
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    #7
    Sounds great! I so want to try this. I don't buy beer and hate to see the rest of a 6pk go to waste though since it only calls for 1 beer. Wonder how making it without the beer will affect it?
  8. Senior Member
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    #8
    Hmmm, that sounds wonderful... and now I'm hungry. haha

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