Written By:  Sanae Shea @ Zumba with Sanae

This is a family favorite! I usually double or triple the recipe using one roast for French Dips and the other served as a traditional Pot Roast with all the fixings as pictured above.

5lb Rump Roast or other Roast
2 T Garlic Salt
1 T Seasoning Salt
½ t Rosemary
2 Beef Bouillon Cubes
1 c Water
1 can Beef Consommé

(I usually triple the sauce!)

Place all ingredients in a crock pot and cook on low for 6-8 hours. Remove from the crock pot, let cool for 10 minutes, slice (it will fall apart). Reserve the sauce for dipping and serve on toasted hoagies with provolone cheese.

(I prefer to cook in a roasting pan in my oven).

I found these dipping cups at Wal-Mart for about $1 each and they are the perfect size for dipping. We actually use them all the time now for ketchup, ranch and bbq sauce!


Sanae Shea

Sanae Shea is a girly girl living in a house full of men…1 husband, 3 sons and new puppy named Ted. When she’s not busy with her boys, you’ll find her teaching Zumba Fitness classes at several locations throughout Kearney. She is also a skin care consultant for RX Skin Therapy at USave Pharmacy in Kearney. Learn more about Sanae at www.zumbawithsanae.com.