Easy Slow Cooker French Dip Recipe
For an easy French dip sandwich, this slow cooker French dip recipe uses rump roast slowly simmered in beef broth, onion soup, and beer.
My Family loves French Dips so I created this super simple recipe I can throw together any time. The best part is the juice is created along with the roast.
Beef brisket, beef broth, and onion soup mix are all you need to make delicious meat for French dip sandwiches.
This sandwich is enjoying a renaissance, in slow-cooked versions. Here, soy sauce, rosemary, and thyme add depth of flavor to the broth that develops over 10 to 12 hours of cooking.
This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.
French onion dip sandwiches made in a slow cooker are a day's work, but worth it if you love tender beef, browned onions, and bubbly cheese.
FANTASTIC! MUCH better than any French dip recipe I've tried (including Giselle's French dips, another popular AR recipe). I waited quite a while to try this for 2 reasons. First, I had such a mediocre experience w/ Giselle's recipe, I wasn't in any hurry to make French dips again. Second, I thought these would be SUPER bland. Boy, was I wrong! :) Having said this, I did make a few minor changes. I rubbed my roast w/ .5 t ea. garlic / onion salt & pepper & added 1 T W sauce / .5 t of minced garlic to my crockpot. My beer of choice was 1554 (a dark ale made by New Belgium Brewing Co. - the same company that produces Fat Tire). I used plain 'ol beef broth, but next time I'm gonna use beef consomme (it's more concentrated / stronger). There are a couple of things to note: First & foremost, use a DARK beer. A stout or dark ale is perfect. Light beers will leave you w/ weak au jus. Next, a rump roast is also referred to as a bottom round roast. A chuck roast will also work, but will make your au jus greasy (it's a
Holy French Dip!! This was so good I'm already looking forward to the next time I make it! I used a craft beer, Firestone 805. I also added about 3 cut up garlic cloves and fresh cracked pepper to the slow cooker and at the end I added a little more salt because I felt like it needed it. Then I shredded the meat in the crock pot and let the meat sit in the juice while I toasted the buns. Then I put the meat, some grilled onions I made, and some provolone cheese on the buns and let it melt for 5 more minutes in the oven. Yum, yum...Thanks so much for the great recipe.
We love this recipe and make it every couple of weeks. I use 1 tsp of liquid smoke; 3 tsp of Worcestershire; ½ tsp of minced garlic; 1 Lakefront Eastside Dark Beer (or whatever DARK beer is available!) Do not use anything but dark!; 1 can of Campbell’s French Onion soup w/ beef stock; 1 can of double rich Campbell’s Beef Broth, 1 tsp of black pepper; 1 tsp of salt and then a 3 ½ to 4 pound roast. I have used both rump roasts and sirloin tip roasts. I am a working Mom, so I put all of my ingredients in the crock pot at night and place it in the refrig…..in the morning before I leave for work, I flip the roast and cook for 8 to 10 hours on low. We eat this on many varieties of sandwich rolls, but we always toast them. My boys like for me to drain all of the juice off of the sandwich, but my husband like the messier version w/ lots of juice. I always add a slice of cheese to each sandwich, based on our individual preference. Leftover are great, but this freezes well too!!!!! A BASIC in our ho