Thursday, June 9, 2011

French Dip Sandwiches

1 (5 lb) rump roast
3 cups water
1/2 onion sliced
4-6 garlic cloves
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 (.7 oz) package onion soup mix

Combine all ingredients except roast. Pour over roast. Cook on low for 10-12 hours. Shred meat with fork in juices.  Serve meat on toasted hoagie style buns with a slice of swiss cheese, melt if desired. Serve with Au Jus, dip and enjoy!

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