Slow Cooker French Dip Rump Roast Sandwiches Recipe by The Cooking Bride
A tasty twist on a popular classic!
Ingredients
- 24 lbs rump roast
- 1 large onion sliced
- 1 10.5-ounce can of beef broth
- 1 10.5-ounce can of condensed French onion soup
- 12 oz dark beer
- 6 French rolls
- 2 tbsp butter softened
- 6 slices Provolone cheese
Directions
SERVES 6; 5 HRS AND 20 MINS
- 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.