Briarpatch French Dip

Made with Briarpatch beef for rich, tender flavor this recipe will be added to your weekly rotation. Pair with homemade French rolls from a local baker to get the most hometown flavors all in one bite!  

Ingredients:

• 4 lbs of Briarpatch beef rump roast

• 1 can or bottle of beer

• 1 can condensed French onion soup

• 1 can beef broth

• 9 French bread rolls

• 2 tablespoons butter 

Directions:

• Trim excess fat from the Briarpatch beef rump roast

• Place the roast in the slow cooker

• Pour in the beer, French onion soup, and beef broth

• Cover and cook on low for about seven hours

• Preheat the oven to three hundred fifty degrees

• Split the French bread rolls and place them on a baking sheet

• Spread each roll with butter and warm them in the oven for about ten minutes

• Remove the roast from the slow cooker and slice it thinly

• Pile the sliced Briarpatch beef onto the warm rolls

• Serve with the broth from the slow cooker for dipping