Specialty Beer Importers Since 1978 - Merchant du Vin

Samuel Smith's Nut Brown Ale French Dip

4 lbs. beef rump roast
12 oz. beef broth
12 oz. French Onion Soup
12 oz. Samuel Smith's Nut Brown Ale
6 French rolls
2 Tbsp butter

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and Nut Brown Ale. Cook on "low" for 7 hours.
Preheat oven to 350 degrees F. Split & butter French rolls. Bake 10 minutes, or until heated through.
Slice the meat diagonally, place on the rolls, and serve with the sauce from the slow-cooker for dipping.

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Merchant du Vin Corporation
119 1st Ave. So.
Seattle, WA 98104

Phone: (253) 656-0320
Fax: (206) 402-4792

info(at)mdvbeer.com

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