An easy French dip recipe made in the slow cooker that uses rump roast, beef broth, onion soup, and beer to create a delicious sandwich filling.
Step1
Trim excess fat from rump roast and place in a slow cooker.
Step2
Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
Step3
Preheat the oven to 350 degrees F (175 degrees C).
Step4
Split French rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
Step5
Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
Step6
Pile sliced beef onto heated rolls. Serve with sauce for dipping.
Prepare Time:
10 mins
Cook Time:
7 hours 0
Total Time:
7 hours 10
Servings:
9
Calories:
413 kcal
Carbohydrate:
20 g
Cholesterol:
96 mg
Dietary Fiber:
1 g
Protein:
39 g
Saturated Fat:
7 g
Sodium:
661 mg
Total Sugars:
1 g
Total Fat:
18 g
