Slow Cooker French Dip

I can't express to you how much I love this recipe!  It's so good!  My momma gave me this recipe a while back now, I haven't made it that often, but every time I do I question why I don't make it every day!  The only drawback to making this French Dip is having to buy the rump roast, they can be so expensive, but worth it to make it!  This is a great meal to make if you're having guests, they'll be impressed every time!  I rate this recipe a 5!!!  YUMMY!

All ready to cook for 7 hours!

Right out of the crock pot, it was so tender it fell apart.

Shredded all ready to eat, yum.

That sauce is so good, I literally wanted to pick it up and drink it after I was done eating.  I might have just done that too.

Slow Cooker French Dip

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) ginger ale

6 (or more) French rolls

2 tablespoons butter

Provolone Cheese

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and ginger ale. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees.               
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.  (I skip this step most of the time and just microwave the split roll with meat and cheese for about 30 sec.)          

4. Slice the meat on the diagonal, and place on the rolls and top off with provolone cheese. Serve the sauce for dipping.  Enjoy!