Serves: 9
Total Calories: 37
Put soy sauce, bouillon, bay leaf, thyme, garlic powder, and peppercorns in crockpot. Mix with 1 cup water. Put rump roast in and cover with water. Cook on low 8–10 hours; put sliced meat on rolls and use juice for dipping.
Editor's Extra: Here are some general oven-to-crockpot cooking time conversions: 15–30 minutes in the oven equals 11?2–21?2 hours on high or 4–6 hours on low; 35–45 minutes in the oven equals 2–3 hours on high or 6–8 hours on low; 50 minutes–3 hours in the oven equals 4–5 hours on high or 8–18 hours on low.
This French Dip recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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