Slow Cooker French Dip

Ingredients:

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Preparation:

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Baked Brie

Ingredients:

• Wheel of Brie
• ¼ cup honey
• 2 Tablespoons of butter
• 1 squeeze fresh lemon juice
• 1 clove fresh minced garlic
• 1 puffed pastry sheet
• Crisp apples (my fave are honey crisp apples)
• French bread

Preparation:

Cut small amount of rind away from Brie
Wrap defrosted puffed pastry sheet around Brie wheel, place on baking sheet
Preheat oven and bake as instructed on puffed pastry package or until slightly golden brown.

Combine together honey, butter, lemon juice and garlic in a sauce pan over medium-low heat (hint: you can also put in microwave safe container and warm mixture in microwave).

Transfer the baked brie to a serving dish and pour the honey mixture over top.

Serve with crisp apple slices and fresh crusty French bread.