French Dip

Thanks Latonia Thrower!!
We have our own slicer, so we took a well trimmed rump roast and sliced it thinly, not shaved. Approximately 2 lbs. sliced 2 -3 large yellow onions. Used beef consu

me, approximately 3 cups. 1/2 cup water. I package on dry onion soup mix. Mixed well and put on low for 4 hours. Mixed well again and tasted the broth. Re seasoned at this time with salt, pepper, garlic powder and onion flake. Added approximately 1/4 cup of Worcestershire sauce and 1/4 cup of "Maggie". Continued cooking on low an addition 1-2 hours on low until beef is tender. Serve on favorite bread with Swiss, provolone or your favorite cheese. The juice is awesome for dipping. We used Ciabatta bread from the local bakery is perfect for dipping and holds up well.