French Dip

2 lb rump roast, or eye of the round

1 cups of beef stock (I prefer Kitchen Basics)

6 oz of dark, rich beer (you can really change the taste of this french dip depending on what beer you choose for this)

1 medium onion, sliced

4 Tb. butter

2 cloves of garlic, finely minced

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. worcestershire

salt and pepper

Italian bread or hoagie rolls

Sliced mozzarella cheese (optional)

Saute onion and garlic in butter. Rinse and pat dry the roast. Rub the roast with the garlic powder, onion powder and salt and pepper. Add beef stock, beer and sauteed onions and garlic to a crock pot. Add the seasoned roast. Cover and cook on low for 7 hours. Turn the roast half way through the cooking process. Remove the roast from the crock pot and let rest for 10 minutes. Slice into thin strips and place sliced meat back into the crock pot. Serve on sliced Italian bread or a hoagie roll, topped with cheese (optional) with a side of the au jus.