1 cut of rump roast (or whatever cut you like. This was VERY lean angus)
1 10.5 oz can of French Onion soup
1 10.5 oz can of beef broth
12 oz beer of choice. I went with Sun King's Indianapolis Indians Victory Lager.
Salt, pepper, and any other spices you like.
First, remember to trim your cut of meat before placing it into your crock pot dish. After trimming, salt and pepper the meat as you like. Then, empty all other ingredients into your crockpot, and let this set overnight, the meat will absorb lots of the juice.
This morning, I'm setting the crockpot up on "Low" heat. After work, viola! You can serve this up however you like; me, I'm going Arby's style. Onion roll with a nice little cup of au jous, and a beer to wash it down.
Try it out, I'll post results pics later this evening.
Eat on,
-J
No comments:
Post a Comment