FANTASTIC! MUCH better than any French dip recipe I've tried (including Giselle's French dips, another popular AR recipe). I waited quite a while to try this for 2 reasons. First, I had such a mediocre experience w/ Giselle's recipe, I wasn't in any hurry to make French dips again. Second, I thought these would be SUPER bland. Boy, was I wrong! :) Having said this, I did make a few minor changes. I rubbed my roast w/ .5 t ea. garlic / onion salt & pepper & added 1 T W sauce / .5 t of minced garlic to my crockpot. My beer of choice was 1554 (a dark ale made by New Belgium Brewing Co. - the same company that produces Fat Tire). I used plain 'ol beef broth, but next time I'm gonna use beef consomme (it's more concentrated / stronger). There are a couple of things to note: First & foremost, use a DARK beer. A stout or dark ale is perfect. Light beers will leave you w/ weak au jus. Next, a rump roast is also referred to as a bottom round roast. A chuck roast will also work, but will make your au jus greasy (it's a fatty cut of meat) & won't slice nicely (it's great for shredded dips). Finally, remove your meat, allow to rest for 10 min. & thinly slice / add back to the sc for ~ an hr. (to soak up the flavor of the au jus). Homemade onion rolls (claudygirl) toasted w/ garlic butter, piled w/ provolone / sauteed onions, spread w/ horsey sauce, broiled & served w/ au jus made for AWESOME samies. :-) I bet leftover au jus will be a GREAT base for French onion soup! Thanks lownwolf!
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FANTASTIC! MUCH better than any French dip recipe I've tried (including Giselle's French dips,...