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slow cooker French dip sandwiches
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Slow Cooker French Dip Sandwiches

Rump roast is slowly simmered until tender and topped with onions in this tasty version of slow cooker French dip sandwiches.
Cook Time 5 hours 20 minutes
Total Time 5 hours 20 minutes
Servings 6
Author Lisa B.


  • 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.