- 4 lb. rump roast
- 10.5 oz. can beef broth
- 10.5 oz. can condensed French onion soup
- 12 fluid oz. can or bottled beer
- 6 French rolls
- 2 T. butter
A reader recently asked for advice on what to make with a large rump roast that she had on hand and didn’t know what to do with it. This recipe for Slow Cooker French Dip came right to mind because everyone loves it! When I haven’t made this for a while my husband will start dropping subtle hints…last time a rump roast showed up in my frig (NOT so subtle that time!) I hope you love this as much as my family!
- Trim excess fat from the rump roast, and place in a slow cooker.
- Add the beef broth, onion soup and beer.
- Cover. Cook on Low setting for 7 hours.
- When ready to serve preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter. Brown for 10 minutes, or until heated through.
- Slice the meat on the diagonal, and place on the rolls. (Optional: Top with provolone or Swiss cheese)
- Serve with the sauce from the slow cooker for dipping.
Note: Feel free to “doctor” these to your liking. I have also served with horseradish sauce!