French Dip au Jus

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   Preheat oven to 375 F. To begin, cover a fairly large, 3 pound rump roast with generous amounts of garlic salt and pepper.

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   Heat the oil in a skillet over medium-high heat.

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   Add the roast and brown it on all sides (you dont have to cook it all the way throughyou are just searing it).

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   2.

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   Next, place the roast in a Dutch oven.

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   Add Kitchen Bouquet Browning and Seasoning Sauce and beef broth.

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   Cook at 375 F for for about 1 hour and then turn the heat down to 275 F and continue to cook for 3 more hours or until tender.

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   (This can also be done in a crock pot for 7 hours on low heat.)

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    3.

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    When done, remove the meat to a work surface and use two forks to shred it.

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    4.

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    Slice the sandwich baguettes and broil them in the oven for one minute to lightly toast.

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    5.

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    Place about 3-4 tablespoons of meat on one slice of baguette and top with a slice of provolone cheese.

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    6.

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    Broil for one minute to melt cheese.

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    Remove from the oven and top with remaining baguette slice.

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    7.

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    Serve sandwiches with 1/4 cup of leftover jus for dipping, a side salad and sweet potato fries!

* Per serving · 4 servings · Values may vary.

No additional tips available.