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
- rump roast: 4 pound
- beer: 1 can or bottle (12 fluid ounce bottle)
- condensed French onion soup: 1 can (10.5 ounce can)
- beef broth: 1 can (10.5 ounce can)
- French rolls: 9 piece
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Trim excess fat from rump roast and place in a slow cooker.
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Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
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Pile sliced beef onto heated rolls. Serve with sauce for dipping.
