French Dip Sandwich
Dinner
Any Season
Ingredients
- 3 to 4 pounds chuck roast or rump roast
- Salt and black pepper to taste
- 10.5 ounces condensed beef broth (1 can, low sodium)
- 10.5 ounces condensed French onion soup or condensed onion soup (1 can)
- 1 onion sliced
- 12 ounces light beer
- 2 cloves garlic minced
- 1 sprig fresh rosemary optional
- 1 teaspoon Worcestershire sauce
- 8 French rolls or 2 baguettes cut into 6-inch rolls
- 8 tablespoons butter
Steps
- Season roast with salt & pepper. Brown in a large pan over medium high heat.
- Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
- Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
- Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.
Notes
Beef can be sliced and placed back into the jus to keep warm.
Cheese can be added to the broiled rolls.
If you don't want to use beer, you can replace it with extra beef broth.
Option: Combine 1-2 teaspoons of cornstarch with an equal amount of water. Add to the juices in the slow cooker while the meat is resting. You do not want to thicken the jus but this just adds a bit of body.
Source: Holly Nilsson