Crock-Pot Slow Roasted French Dip Sandwiches
This is one of those recipes that is so easy to make and the end result will knock your socks off!
With any roast, you want to remove any spots that are fatty. Some fat is good, but you do not want huge pieces of fat on the sides. I then like to lightly salt and pepper both sides of my beef roast and pan sear the outside of the roast.
Add the beef rump roast to the crock-pot with a few ingredients and allow the roast to slow cook until it is so tender. Remove the roast and use two forks and shred the meat into bite site pieces. Add the shredded meat back to the slow cooker. Turn the slow cooker down to warm and serve straight from the slow cooker.
Add the meat to a toasted bun with a small bowl filled with the juices to dip, and well…this is delicious.
The kids and I have these every so often. I like that there is normally enough left over for me to have a lunch or two for work.
Crock-Pot Slow Roasted French Dip Sandwiches
Ingredients
- 3 Pounds Beef Rump Roast
- 1 10.5 oz Beef Broth Can
- 1 10.5 oz French Onion Soup
- 1 Medium Yellow Onion sliced
- 1/4 Cup Stick Butter softened
- 1 Tablespoon Grated Parmesan Cheese
- 1/2 Teaspoon Garlic Powder
- 4-6 Slices Mozzarella Cheese
- 4-6 French Rolls or Hoagie rolls
- salt
- peppr
Instructions
- Salt and Pepper both sides of the roast. On the stove top, sear the beef rump roast on all sides.
- Place roast in 4 qt or larger crock-pot.
- Add soup and onions to the crock-pot.
- Cover and Cook on LOW for 8 hours or until the meat is fork tender.
- In a bowl, mix the butter, parmesan cheese and the garlic powder. Spread the butter on the rolls and toast butter side up in the oven.
- Remove the roast from the crock-pot and slice thinly. Return the meat to the crock-pot.
- Add a slice of cheese to the inside of the buns and spoon in meat on top of the cheese (optional). Serve with a side of the extra juices for dipping.
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