Cooking Time:7 hours
Ingredients4 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.
- Turn slow cooker off and let beef rest for at least 15 minutes before slicing.
- Place buttered split rolls in a toaster oven and brown.
- Place sliced beef in each roll. (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!
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Amazing and solo easy…everyone like it! Next ime I think I will simmer some bell peppers and mushroom in some of the juice just before serving….Thank you
what kind of beer do u use???
Bethany I just use what I have, and I have also substituted with a dark colored cola when I don’t have beer on hand. Happy Crocking!
What kind of beer do I use? I am not a beer drinker.
Linde if you don’t buy beer I would substitute using a dark colored cola. Thank you for the question, and Happy Crocking!
Any suggestions on what to substitute for the beer? I don’t drink it, so I never have it on hand.
Debbie use a dark cola instead of the beer… It will still be delicious! Happy Crocking!
Any suggestions for what you can replace the french onion soup with for people who don’t like onions?
Claud you could use cream of celery soup in it’s place… hope this helps! Happy Crocking!
If you are craving these and don’t have 7 hours to cook on high is there a way around that??
Crystal the recipe calls for 7 hours on Low, if you crock on High you should crock for about 3 1/2 hours. Hope this speeds things up for you! Enjoy!
ok BLAH duh brain lol..this cold weather has me fumdoozled 🙂 Thank you very much.
I find using baron of beef works best for beef dip. Not so crumbly. My recipe is much easier than this but I’ll have to try adding beer next time!
I’m not trying to be mean or anything… But the photo on this recipe is not using the same beef roast meat cooked in a crock pot. I have made this recipe many times (using beef stock rather than the beer) and it has never turned out looking like the picture 🙂 it is delious every time and a family favorite… But the beef falls apart after 7 hours on low in the crock!
Glad you enjoy the recipe Toni, as you know every slow cooker will crock differently, and it sounds like you know how yours crocks, which is great. As far as the picture, sometimes I undercook something and then put it back in the slow cooker for a picture. I like to drain the juice too, so the bread does not look soggy. But with that said this is one of our family favorites too. Happy Crocking!
Stupid question, but what is the oven for? I didn’t see it on the instructions.
Kris just to toast the bun if you would like! Happy Crocking!
I have a 2 lb rump. what’s the change in time for this?
Vanessa it all depends on the size of slow cooker that you have. The key is to use a slow cooker that will be 1/2 to 2/3 full to crock properly. If you do this the time should not change. But with that said I usually use a meat thermometer and check it a little early, as all slow cookers crock differently. Hope this helps and Happy Crocking! 🙂