This is a man meal. Meat and bread. Add a sauce for dipping that’s made with beer and you’ve got a home-run. The great thing about these sandwiches is that they practically make themselves. Two minutes to toss everything in the crock-pot…go about your business and come back to the house smelling delicious. Take another couple of minutes to slice up the meat and voila – dinner. Perfect for a Saturday full of errands, or playing outside. You can forget about dinner all day – then just when everyone else is wondering what to throw together, you can remember that dinner is already done. It’s a pretty awesome feeling.
If you wanted to make this a fancier (aka: more work for you) sandwich, you could add some melted provolone or swiss. Or even saute up some onions and green bell peppers to throw down on top. But there’s really no need to gussy them up. I am a big fan of simple and delicious. Which is exactly what these babies are.
Thinly sliced roast beef all drenched in rich au jus. Perfect for dunking. Mmmmm. Dunk. Chomp. Yeah. That’s the good stuff!
Why pay 10 bucks for a sandwich like this at a restaurant? They are easy-peasy and absolutely scrumptious.
Easy French Dip Sandwiches
adapted from Allrecipes
- 4 pounds rump roast
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 1 (12 fluid ounce) can or bottle beer
- 6 French rolls
- 2 tablespoons butter
- 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 6-7 hours.
- Slice the meat on the diagonal and place back in the sauce for 20-30 minutes until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
- Place meat on the rolls. Serve the sauce for dipping.
Bakerlady 