Frrrrrench Dips

French dips. Homemade.
Well, actually, they're kind of really Phillys.

KATE'S SUPER CASUAL FRENCH DIP RECIPE
2-3 lb rump roast
3 cans beef consomme
Vidalia onion
fresh mushrooms
mozzarella slices (or provolone, etc)
hoagie buns, baugette sections, whatever

OK, so, get out the crock pot. Put in the roast. Then the consomme. Then add whatever spices you like. Garlic is a must. I highly suggest fresh ground black pepper, crushed red pepper, and oregano. Cook on low 6-8 hours. Pull the roast from the crock pot. Shred on a cutting board.

Meanwhile, split whatever bread product you're using & toast in the oven. Add the cheese on top for good measure. Sautee the onion & mushrooms in butter.

Make a "sammich" of beef, onion, mushrooms all atop the cheesy bread product.

Use a ladle & scoop out the broth as au jus. Use bowls, teacups, whatever. Dip 'em.

Yummy. Easy.

I often serve them with broccoli slaw & oven fries with olive oil & sea salt. Extra yum.