A delectable French dip sandwich tailored to the demands of a busy maternal professional. Even abstainers from alcohol have failed to discern the inclusion of beer within this culinary preparation, though its incorporation contributes a delightful essence. Complementing the sandwich, French fries serve as an excellent accompaniment, equally well-suited for dipping purposes.
7 hrs 10 mins
- 4 pounds rump roast
- 1 (12 fluid ounces) can or bottle of beer
- 1 (10.5 ounces) can of condensed French onion soup
- 1 (10.5 ounces) can of beef broth
- 9 French rolls
- 2 tablespoons butter
Method for Making Slow Cooker French Dip
Remove any excess fat from the rump roast and position it in a slow cooker.
Proceed to pour in beer, onion soup, and beef broth into the slow cooker. Subsequently, cover the cooker and initiate cooking on the Low setting for a duration of 7 hours.
In preparation for the next step, preheat the oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
Effect the division of French rolls and their subsequent arrangement on a designated baking sheet. Proceed by evenly spreading butter onto the split rolls. Place the arranged rolls in the preheated oven for a period of 10 minutes or until they are thoroughly heated.
Simultaneously, extract the rump roast from the slow cooker and perform thin diagonal slicing of the meat.
Upon completion of the above steps, neatly place the sliced beef onto the previously heated rolls. The offering is to be served alongside an accompanying sauce intended for dipping purposes.