French Dip Sandwiches

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Adapted from the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

Serves 6

2 Tablespoon butter
2 Lbs. lean top round, cut in strips
3 garlic cloves minced
1 yellow onion, cut in rings
3 Cups beef broth
1 (12oz) bottle beer
1/4 Cup dry sherry
1/2 teaspoon black pepper
1/2 Tablespoon sugar
1 teaspoon Worcestershire sauce
bread rolls
cheese slices

Use a 4 quart slow cooker. Put the butter into the bottom of the stoneware and turn the cooker to high. Add the meat, garlic, and onion, and swirl around in the butter. Pour in the broth, beer, and sherry. Add the black pepper, sugar, and Worcestershire sauce. Cover and cook on low for 7 to 9 hours. Serve on rolls with cheese and small bowls of broth.


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