Slow Cooker French Dip Sandwich
Create a delectable French dip sandwich, where tender rump roast meets a flavorful au jus, all nestled in a ciabatta roll.
Ingredients
- 12 oz beer
- 10 oz canned French onion soup
- 10 oz beef broth
- 64 oz (4 lb) rump roast
- ciabatta bread rolls for serving
- salt & pepper to taste
Instructions
- Season the beef with a generous amount of salt and pepper to taste. Place the rump into a slow cooker.
- Pour in the beer and let the beef rest, with the cooker off, for about 10 minutes to brine in the beer. Then add the soup and broth until the beef is completely covered.
- Cook on low for 4-6 hours OR on high for 2-3 hours. The internal temperature of the beef should be between 120-125°F.
- Remove the roast from the broth and let it rest and dry for about 10 minutes. Thinly slice the roast into strips.
- Serve on ciabatta bread alongside a cup of the French onion and beef broth au jus. Enjoy!
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