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French dip recipe

by Kathy (aka cuts_up)

  • 2 pkgs Au Jus mix (in stores near the gravy mixes)
  • 1 pkg Good Seasons Italian salad dressing mix
  • 1 beef bullion cube
  • 2 cups water
  • 2.5-3lb roast - I use eye of round

Put mixes, bullion cube and water into crockpot. Get it hot enough and stir to dissolve the bullion cube. Add meat. Cook on low for 6-8 hours. I think it is best if you take the meat out after 8 hours, refrigerate the meat until it's cool and firm, then slice thin, and return to crockpot to reheat. Serve with crusty bread and a small bowl of au jus for dipping.