If you’ve followed my blog at all, you’ll notice that my “beef” category is lacking a bit. It’s not that I don’t like beef, though I do think cows are lovely creatures, but I just don’t cook with it a lot. I’m thinking I may have to venture out of my comfort zone if I’d like to gain more readers 😉
I do enjoy French dip sandwiches, and I also love using my slow cooker, so I thought this was really a no brainer. The beef cooks for several hours in juicy broth with onions, and it’s so tender, you can literally peel the meat off with tongs as you build your sandwich. The onions get super soft and add a little sweetness to the broth and your sandwich, for a perfect combination. Top with some provolone and horseradish if you wish, and viola!
I used two cans of broth with this recipe, but the first time I made it, I used one can of broth and a beer. My parents aren’t beer drinkers, and my dad seems to be able to pick out the taste, regardless of what it’s cooked in, so I didn’t want to use a beer this time around. The alcohol in the beer of course cooks out, but the flavor is intensified making a more flavorful au jus and it seems to tenderize the meat a bit more. Do what you like and what fits your tastes.
Unfortunately, this was the last meal my slow cooker will be making. There was a large crack, which leaked much of the juicy goodness onto my counter 😦 Guess I’m in the market for a new one. Any recommendations?
Slow Cooker French Dip Sandwiches
Source: Pigzilla Original
3-4 lb rump roast
salt and pepper
4 onions, halved and sliced thick
1 package dry onion soup mix
2 10.5 oz cans low sodium beef broth
or 1 10.5 oz can low sodium beef broth and 1 12 oz beer
12 French rolls
12 slices provolone
1. In a large skillet, heat olive oil over high heat. Salt and pepper both sides of the roast. Sear until browned, about 3 minutes each side.
2. Place 1/2 the onions in the bottom of slow cooker. Add seared roast. Sprinkle with onion soup mix. Add remaining onions. Pour beef broth (and beer if using) over roast and cook on low for 6-8 hours. Roast should be very tender and shred easily with a fork/tongs.
3. Preheat broiler. Spray rolls with olive oil and place under broiler until brown and crusty, 3-5 minutes. Top rolls with shredded beef, onions and provolone and place under broiler for one minute more, or until cheese is melted.