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!
Was this review helpful?
128 users found this review helpful
FANTASTIC! MUCH better than any French dip recipe I've tried (including Giselle's French dips,...