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Easy Slow Cooker French Dip

Easy Slow Cooker French Dip

  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    7 h 10 m
lonwolf32

lonwolf32

This makes a delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
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Reviews

BOOTERO
1857

BOOTERO

11/5/2003

I have made several times--my teenagers love it. I do make a couple of changes. I add garlic, black pepper, (just a dash) and a couple of tablespoons of Kitchen Bouquet browning sauce. AND a little more salt. Use a heavy beer--no lite stuff-- It REALLY helps the flavor--gives it more depth. After a couple of different cuts of beef, I've found a siroin tip roast to be the best. Also if you let it cool a few minutes before slicing and add back to the juices for a while, it is much more flavorful. I love the buttered rolls with the au jus---melt provolone cheese under the broiler--yum!

ABISCH
1268

ABISCH

11/14/2003

This was amazing. I took a lot of advise from others. I used a chuck roast, Campbell’s Consommé, a can of Campbell’s French Onion Soup, added garlic powder, onion powder, a touch of worcestershire, and only half a can of beer. It took me 5 minutes to throw everything into the cooker. When I came home I sliced it up and put it back into the juice for another hour. I buttered the rolls and added shredded mozzarella cheese and threw them under the broiler until the cheese melted. This was a huge hit. My family loved it. Not at all dry. They can't wait for me to make it again. Trust me when I tell you this was the best/easiest dinner. You've gotta try it!

EUROMOM98
799

EUROMOM98

5/21/2003

Wish I could make it 10 stars!! This recipe tales TIME..to cook, don't rush it! Slice your beef about 1/2 hr before you want to serve it and return it to juice. Wow!!! But wait, the next day take the leftover juice with bits of beef and make French onion soup with it. Serve over the leftover french bread in a bowl with cheese and slip it under the broiler for a minute. The BEST!!

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