Turns out it's so much simpler than that. To be honest, it's simpler than 90% of the recipes on this site. All you need is a crock pot. That's it. And an empty belly. That's a prerequisite, because this will fill you up. And the rest of the
- Rump roast
- 1 can of french onion soup
- 1 can of beef broth
- 1 can of beer (optional)
- I use a can of Dr. Pepper, not because I'm opposed to beer, but because I just don't have it in the fridge.
- Seasoning salt
- Garlic salt
- Hoagie french rolls
- Sliced Provolone cheese
- Onion (optional topping)
In a crock pot, combine roast, beef broth, french onion soup and beer (or Dr. Pepper). Top generously with seasoning salt and garlic salt. Cook on low 8-10 hours. Sorry, no pictures of this.
Grab a few sandwich rolls. I use sourdough, which adds a tangy kick to the dish.
Cut them in half.
Butta' your toast. That's right. BUTTA' it.
Lightly sprinkle the other half with garlic salt.
Broil on low heat until bread is slightly browned and cheese is melted and bubbly.
Using 2 forks, shred roast beef and place a generous amount on each sandwich roll. Top lightly with seasoning salt. Most picky eaters won't eat onions, but if yours does, you can put a few slices in a skillet on medium low heat with olive oil. Just let 'em sit, and once the onions are transparent, they're ready to be placed on top of the sandwich.
Spoon a bowl-ful of the leftover crock pot juices into a bowl (which is the au jus) and serve with garlic mashed potatoes. Then glance over at your man and watch his expression change as he stands in awe of this magnificent, meaty, miracle-of-a-dinner you made him.
Fun, ain't it?
Love and roast,