About this recipe:This hearty beef roast sandwich dipped in a savoury French onion soup sauce is an American classic. In this version, the dipping sauce is made even fuller and richer with the addition of beer. Slow cooker makes it simple, ingredients make it a filling sandwich treat on a cold winter's day!
1.8kg beef top rump roasting joint
300ml beef stock
1 (295g) tin French onion soup
6 sub rolls
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Method Prep:10min › Cook:7hr › Ready in:7hr10min
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.
Preheat oven to 180 C / Gas 4.
Split sub rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.