A delicious French dip sandwich, perfect for the working mom! Nobody, not even teetotalers, have been able to detect the presence of beer in this recipe, but it adds a wonderful flavor! French fries make a great side dish, and they are good for dipping, too.
Ingredients
- 4 pounds rump roast
- 1 can or bottle beer , 12 fluid ounce
- 1 can condensed French onion soup , 10.5 ounce
- 1 can beef broth , 10.5 ounce
- 9 Frenchs bread rolls
- 2 tablespoons butter
Instructions
-
1
Gather all ingredients.
-
2
Trim excess fat from rump roast and place in a slow cooker.
-
3
Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
-
4
Preheat the oven to 350 degrees F (175 degrees C).
-
5
Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
-
6
Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
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7
Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!
Nutrition Facts
Per serving
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