Crock pot French dip sandwiches

To start off our crockpot challenge, we decided to make some French dip sandwiches. We picked up a nice sized rump roast, 2 cans of beef consommé, and a package of sub rolls.

Here are the main ingredients (pictures above)

To start off, we placed the roast into the crock pot.

We then poured the beef consommé in, making sure to splash some onto the beef itself. And that was it! As simple as that :)

We set the crock pot for 6 1/2 hours and did some housework while dinner slowly cooked. I had it set on high, but you can also cook it at low for 8-10 hours.

After the roast finished cooking, I took it out of the slow cooker, trimmed off the fat and shredded the meat. I added the meat back into the pan and set it to warm for a half hour, I love how the juices soaked into the meat, making it more flavorful! You don't have to do that part, it is completely optional. You can just remove the meat form the cooker, shred it with a fork and set it aside. Don't forget to spoon our some juice for dipping ;)

The final product! It was delicious! :) 

The recipe:

Ingredients:

A 2-3 pound rump roast

2 (14.5 ounce) cans of beef consommé

4-6 hoagie rolls, toasted.

Place the roast is a greased slow cooker (3 1/2- 5 quart). Pour the consommé over the top. Cover and cook on low for 8-10 hours or on high for 5-7 hours. Remove roast and shred with a fork. Save the extra juice for dipping. With the pulled beef, add it to a toasted or I toasted hoagie (I toasted ours) and enjoy! Don't forget to put the juice on the side for dipping.