French Dip-crock Pot

Ingredients 

1 (5 lb) rump roast 

1 tablespoon garlic powder 

1 tablespoon black pepper (start with 1 tsp) 

1 teaspoon seasoning salt 

1 teaspoon oregano 

1 ⁄2 teaspoon rosemary 

2 instant Oxo or 2 bouillon cubes 

2 (14 ounce) cans beef broth 

1 large onion, diced 

 

Directions 

1. Place all ingredients in a crock pot. 

2. Cook on High for 5-6 hours or Low for 8-10. 

3. Remove the meat from the crock pot and place on a deep plate-to collect juices. 

4. Strain the broth well so that it is clear and no spices or onions remain. 

5. Place in a saucepan and keep warm. 

6. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch. 

7. (Remember to add the juices that drain off the meat). 

8. Heat Hoaggie buns to warm and slice the meat thin. 

9. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.