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–+ servings

Ultimate Slow Cooker French Dip Sandwich

This easy slow cooker French dip recipe transforms a humble rump roast into melt-in-your-mouth beef using the magic of low and slow cooking. The combination of rich beef broth, savory onion soup, and a splash of beer creates an incredibly flavorful au jus that's perfect for dipping.
Print Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 9 servings
Course: Dinner
Cuisine: American
Calories: 612
Ingredients Method Nutrition

Ingredients
  

  • 4 pounds rump roast or chuck roast
  • 2 cans 10.5 oz each condensed French onion soup
  • 1 can 10.5 oz beef consommé or beef broth
  • 1 bottle 12 oz dark beer or ale
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon freshly ground black pepper
  • 9 French rolls or hoagie buns
  • 9 slices provolone or Swiss cheese optional
  • 2 tablespoons butter softened (for toasting rolls)
  • Fresh parsley for garnish optional

Method
 

  1. Trim excess fat from the rump roast and place it in your slow cooker.
  2. Pour the French onion soup, beef consommé, and beer over the roast. Add the minced garlic, Worcestershire sauce, dried thyme, bay leaf, and black pepper.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours, until the beef is very tender and easily shreds with a fork.
  4. Once the beef is done, remove it from the slow cooker and place on a cutting board. Let it rest for 10 minutes.
  5. While the beef rests, strain the cooking liquid through a fine-mesh sieve into a bowl, reserving the liquid (this is your au jus for dipping). Return the strained liquid to the slow cooker and keep warm.
  6. Using two forks, shred the beef, removing any remaining fat or gristle.
  7. Return the shredded beef to the slow cooker and keep warm until ready to serve.
  8. Preheat your oven broiler. Slice the French rolls in half lengthwise and spread a thin layer of butter on each cut side.
  9. Place the rolls buttered side up on a baking sheet and toast under the broiler until golden brown, about 1-2 minutes (watch carefully to avoid burning).
  10. Use tongs to pile the warm shredded beef onto the bottom half of each toasted roll.
  11. If using cheese, place a slice on top of the beef and return to the broiler for 30 seconds, just until cheese begins to melt.
  12. Ladle the warm au jus into small bowls for dipping.
  13. Serve the sandwiches immediately with a side of au jus for dipping.

Nutrition

Calories: 612kcalCarbohydrates: 19gProtein: 58gFat: 30gSaturated Fat: 12gCholesterol: 182mgSodium: 456mgFiber: 1gSugar: 1g
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