French Dip Sandwiches

French Dip Sandwiches

1. 1 (4 pound) rump roast or beef tenderloin
2. 1 (15 ounce) can French Onion Soup
3. 2 cups beef stock 
4. 1 can beer (optional) 
5. Seasoning salt
6. Hoagie rolls
7. 1 stick unsalted butter
8. 1 teaspoon Mrs. Dash herb blend 
9. Provolone cheese, sliced

1. Season your rump roast or tenderloin with salt, pepper, and herb blend all over.
2. Set in a slow cooker and pour the French onion soup, beef stock, and beer.
3. Cook on high for 8 to 10 hours or until tender. 

To prepare buns and au jus:

1. Use a slotted spoon to remove tender beef from the slow cooker into a serving dish.
2. Turn oven on to BROIL.
3. In a small bowl, mix together the butter and 1 teaspoon herb blend and 1/2 teaspoon garlic powder.
4. Open buns and spread butter mixture on both sides.
5. Add sliced provolone on top and broil till bubbly.
6. While buns are toasting add 1-2 cups water to drippings in slow cooker. 

To serve: put tender beef onto buns and carefully pour au jus juice into a bowl for dipping. 

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