My inagural slow cooker recipe

[lar_laughs]

I've been cooking more and I thought maybe I should start blogging about my adventures. For Christmas, I got a slow cooker/crockpot and decided to start with an easy recipe that is, incidently, one of my FAVORITE foods.

This came from AllRecipes.

Easy 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) can or bottle beer (I'm using Apricot Ale because it seemed cool)
6 French rolls
2 tablespoons butter

Directions
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.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Hmmm... I need a food icon.

Comments

[jenw118.livejournal.com]

I really want to try this! Problem is, it's only me. I wonder how well the leftovers could be frozen?

[lar_laughs.livejournal.com]

I need to edit the post because it definitely only needs half the beer and I would use regular beer and NOT ale. And then someone mentioned Worchestshire which I think would complement it very well.

Really, it's just a roast so it could probably be frozen just like any other roast. And 4 lbs isn't as much as I thought it would be. You could probably get away with a smaller cut. A 2 lb roast might actually fit under all the liquid better.