Crock-Pot French Dip Sandwiches
French Dip Sandwiches are easy to make and very tasty. For this recipe, I used a beef rump roast. I added a can of French Onion Soup, French Consume and beef broth and allowed the roast to simmer for 9 hours.
Depending on how big your roast is, you might want to cook it more or less. If you want to shorten the time, cut the roast into chunks before adding it to the slow cooker. The roast is cooked when it can be easily shredded with two forks.
I used hoagie rolls and filled them with shredded meat. You can add a slice of cheese to the hoagie roll before you add the meat. Add the excess juices to a small bowl and dip your sandwiches into the juice.
Any leftover meat can be refrigerated for 5-7 days. You can also freeze the meat in the juices for up to 2 months.
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Crock-Pot French Dip Sandwiches
Ingredients
- 3 Pound Beef Rump Roast
- 1 10.5 oz Beef Consomme can
- 1 10.5 oz Beef Broth can
- 1 10.5 oz French Onion Soup can
Instructions
- On the stove top, sear the outside of the beef rump roast.
- Place the roast in the bottom of a 5 qt or larger crock-pot.
- Open and pour the consomme, broth and onion soup on and around the roast.
- Cover and Cook on LOW for 8 to 10 hours or until the roast is fork tender.
- Shred the roast with a fork.
- Serve on hoagie style buns.
