Crock-Pot Slow Roasted French Dip Sandwiches
Tasty and delicious French Dip sandwiches slow roasted to perfection. Serve with a side of the juices to dip the sandwiches in.
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Main Dish
Cuisine American
- 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
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.