French dip recipeby 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.