Slow Cooker Beer-Braised French Dip

Name: Slow Cooker Beer-Braised French Dip
Total time: 7 h 40 min
Yield: 9
Ingredients: 2 kg rump roast; 1 (355 ml) can or bottle beer; 1 (298 g) can condensed French onion soup; 1 (298 g) can beef broth; 9 French rolls; 2 tablespoons butter

A simple slow cooker recipe for French dip sandwiches using rump roast, beer, onion soup, and beef broth to create a flavorful filling.

7 hr 40 min

easy

413kcal

calories

20g

carbohydrates

18g

fat

fiber

39g

protein

661mg

sodium

sugar

Dinner Lunch American

Ingredients

2 kg rump roast

1 (355 ml) can or bottle beer

1 (298 g) can condensed French onion soup

1 (298 g) can beef broth

9 French rolls

2 tablespoons butter

Directions

Step 1

Prepare the ingredients.

Step 2

Trim any excess fat from the rump roast and place it in the slow cooker.

Step 3

Add the beer, condensed French onion soup, and beef broth to the slow cooker. Cover and cook on the Low setting for 7 hours.

Step 4

Preheat the oven to 175°C (350°F).

Step 5

Cut the French rolls in half and place them on a baking sheet. Spread butter on the rolls and warm them in the preheated oven for 10 minutes, or until heated through.

Step 6

While the rolls are warming, remove the rump roast from the slow cooker and thinly slice it diagonally.

Step 7

Pile the sliced beef onto the warmed rolls and serve with the cooking liquid for dipping. Enjoy!