I have made this a couple of times and it is a wonderful (and easy)
recipe... absolutely delicious. MmMm!!
Ingredients:
3-4 lb rump roast*
1 pkg au jus mix (dry)
1 pkg Italian dressing mix (dry)
1 (14.5oz) can beef broth**
1-1/2 cups water
Sourdough buns
Swiss cheese (optional)
Place roast in crock-pot. Mix next 4 ingredients and pour over roast
Cook on LOW for 8-10 hours
Remove roast, and cool before slicing.
Reserve juice for serving.
Slice meat thinly
Pile meat on buns and wrap individually in foil
Heat
in 350 oven until warm
Serve on plate with cup of juice for dipping
Can put Swiss cheese on the sandwich before warming, if desired
*I have only prepared this with chuck cross-rib roast; (it was on sale,
so bought about a 7 lb roast, and cut it in half).
**The original recipe called for 10.5oz can beef broth, but all I had
was 14.5oz size, so used that.
NOTES: After removing the roast to set for a bit, I put the juices in
the refrigerator to allow the fat to rise to the top, and then defat the
au jus by skimming off the fat... but thats is just personal preference,
the original recipe didn't call for this.
If you want to use a larger roast, double the amounts for the au jus: 2
pkgs au jus, 2 pkgs Italian dressing mix, 2 (10.5) cans beef broth and
1-1/2 soup cans of water. Mix all together and pour over roast
