French Dip au Jus

1. Preheat oven to 375 F. To begin, cover a fairly large, 3 pound rump roast with generous amounts of garlic salt and pepper. Heat the oil in a skillet over medium-high heat. Add the roast and brown it on all sides (you don’t have to cook it all the way through—you are just searing it).
2. Next, place the roast in a Dutch oven. Add Kitchen Bouquet Browning and Seasoning Sauce and beef broth. Cook at 375 F for for about 1 hour and then turn the heat down to 275 F and continue to cook for 3 more hours or until tender. (This can also be done in a crock pot for 7 hours on low heat.)
3. When done, remove the meat to a work surface and use two forks to shred it.
4. Slice the sandwich baguettes and broil them in the oven for one minute to lightly toast.
5. Place about 3-4 tablespoons of meat on one slice of baguette and top with a slice of provolone cheese.
6. Broil for one minute to melt cheese. Remove from the oven and top with remaining baguette slice.
7. Serve sandwiches with 1/4 cup of leftover jus for dipping, a side salad and sweet potato fries!