French Dip sandwiches with sauteed squash

This is a super simple recipe, but the end result is oh so good. I picked up some fresh squash and sauteed them on the side.

French Dip Sandwiches

Makes: 4-6 servings
Prep time: 5 minutes
Cook time: 7 hours
Printable Recipe

Ingredients:

• 4 pound rump roast
• 1 (10.5 oz) can beef broth
• 1 (10.5 oz) can condensed French Onion soup
• 1 (12 oz) bottle beer
• 6 French rolls or a large Italian bread loaf
• 2 T butter
• Sliced cheese (I prefer provolone)

1. Trim excess fat from the roast and place into a slow cooker or Dutch oven.

2. Add broth, soup, and beer. Cook on low for 7 hours.

3. Toast buns. Slice beef thin, against the grain and stack on bread. Cover with provolone and melt under broiler.

4. Strain sauce and serve with sandwiches for dipping.

Sauteed Squash:

Makes: 4 servings
Prep time: 5 minutes
Cook time: 20-25 minutes

Ingredients:

• 6 medium squash, sliced
• 1/4 cup butter
• 1 medium onion sliced thin
• S & P

1. Melt butter in large skillet.

2. Add onion and cook until tender.

3. Add yellow squah and continue cooking over medium heat until squash begins to soften.

4. Cover and cook over low for 20-25 minutes, until squash is tender.

5. Season with S & P and serve.