Every time I eat French dip, I'm always confused why I don't make it more often! Easy to make, and delicious year round!
I am a big fan of sandwiches, I mean, how could you not be right? Delicious bread, meat, cheese, and veggies. Not to mention they are good hot, or cold cut. So when you add an amazing dipping broth on the side, you know you are in for quite a treat! This recipe is super easy, and can be started early in the day and will be ready and waiting for you in the evening! I made mine with caramelized onion and bell pepper, and pre toasted my roll with garlic butter!
French Dip Sandwich
Everything you will need!
Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:
3 Pound Rump Roast
1 x 10.5 oz Can French Onion Soup
1 x 10.5 oz Can Beef Consommé
1 1/2 Cup Beef Broth
2 Tablespoons Red Wine Vinegar
2 Tablespoons Worcestershire Sauce
2 Tablespoons Garlic, Minced
Salt and Pepper
One Large Onion, Sliced
2 Green Bell Pepper, Sliced
Sliced Provolone Cheese
Lets get cooking!
Pat Rump Roast dry and season well with salt and pepper.
Pour both cans of soup, beef broth, vinegar, Worcestershire sauce, and garlic into crockpot.
Place rump roast in liquid, and set crockpot to high. Let cook for at least 5 hours.
While the roast cooks, prepare onions and peppers by placing them into a skillet and cook slowly with olive oil until caramelized.
Prepare buns by buttering with garlic butter.
Once meat is done, slice thinly and place back into crockpot with onions and peppers.
Toast your buns, and then place your meat mixture on the bottom bun and place provolone slice on top bun. Place in oven on broil until cheese is melted.
Dip a bowl of the au jus, serve, and enjoy!
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