You Won’t Believe What Ingredient Makes These French Dip Sandwiches One-Of-A-Kind

You can put these on the French rolls as instructed here, or any kind of nice hoagie or sub bread that you can find at the bakery. After about five or six hours are up, I would recommend cutting up the meat right in the slow cooker. That gives it a chance for the smaller pieces to soak in all the juices so that you can really experience the flavor that has been simmering all day long. Check out what they are saying about this recipe over at Group Recipes:

“Wonderful, easy-peasy recipe!”

Now that I know how simple these are, I will be making them all the time!

 

Ingredients

4 pounds rump roast

1 (10.5 ounce) can Swanson beef broth

1 (10.5 ounce) can Campbell’s condensed French onion soup

1 (12 fluid ounce) can or bottle beer

6 French rolls

2 tablespoons Land O’ Lakes butter

 

Instructions

Trim excess fat from the rump roast, and place in a slow cooker.

Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F.

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

 

 

USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>

Quick Tip: Use provolone in place of the Swiss cheese.

Thanks again to Group Recipes for this tasty and easy recipe.