I had a couple of requests for my slow cooker French Dip recipe... so here you go.
Really, it doesn't get any easier than this, folks! Enjoy.
Slow Cooker French Dip
1 tablespoon ground black pepper
1 tablespoon paprika
2 teaspoons chili powder
1/2 teaspoon celery salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1 (4 pound) rump roast
1/2 cup water
In a small bowl, mix together black pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder. Rub mixture over the surface of the meat. Place roast in a slow cooker, and add 1/2 cup water.
Cover, and cook on Low for 8 to 10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat.
I serve the meat on hoagie rolls that I've buttered and toasted under the broiler.
The sandwiches are also yummy with added sauteed onions!
This is a spicy recipe - if you don't like spicy foods, you might cut out the chili powder and cayenne... we like it hot!