Rump roast is slowly simmered until tender and topped with onions in this tasty version of slow cooker French dip sandwiches.
Saturday was one of those days that required pajama pants. It was gloomy. It was rainy. All I wanted to do was curl up on the couch with a blanket, a Harry Potter marathon, and a mug of hot tea. I certainly didn’t want to get up off my lazy behind and make dinner.
I was thankful I had these slow cooker French dip sandwiches planned for dinner that night. Just throw everything in the crockpot. A few hours later the house smelled wonderful and it was time to eat. I served these with toasty warm French bread loaves and a small bowl of aus jus for dipping.
Slow Cooker French Dip Sandwiches
- 4 pounds rump roast
- 1 large onion sliced
- 1 10.5 ounce can beef broth
- 1 10.5 ounce can condensed French onion soup
- 12 ounces dark beer
- 6 French rolls
- 2 tablespoons butter softened
- 6 slices Provolone cheese optional
- Place roast fat side up in a slow cooker. Arrange onion slices over roast. Add beef broth, French onion soup, and beer.
- Cook on low for 5 hours. Remove roast from slow cooker and allow to rest for 15 minutes. Shred meat.
- In the meantime, preheat the broiler. Spread butter over the inside of the rolls. Broil until rolls are toasted, about 3-5 minutes.
- Pile sliced meat along the center of each roll. Top with sliced onions. Place a slice of Provolone over the top of each sandwich. Return to the oven and heat until the cheese is melted, about 1 minute.
- Season remaining juice with salt and pepper. Serve alongside the sandwich in individual bowls for dipping.