French dip slow cooker sandwich

    (3943)
    7 hours 10 min

    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!


    3659 people made this

    Ingredients
    Serves: 9 

    • 1.8kg beef top rump roasting joint
    • 300ml beef stock
    • 1 (295g) tin French onion soup
    • 350ml beer
    • 6 sub rolls
    • 30g butter

    Method
    Prep:10min  ›  Cook:7hr  ›  Ready in:7hr10min 

    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 180 C / Gas 4.
    3. Split sub 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 & ratings
    Average global rating:
    (3943)

    Reviews in English (2766)

    by
    2057

    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!  -  09 May 2003  (Review from Allrecipes US | Canada)

    by
    1453

    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!  -  06 Apr 2003  (Review from Allrecipes US | Canada)

    by
    902

    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!!  -  26 Jul 2002  (Review from Allrecipes US | Canada)

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