Sunday, March 6, 2011

Recipe #99: Crock Pot French Dip!

Nick's latest new favorite thing to get at restaurants is a French dip, an overstuffed beef sammich that has a gravy sauce for dipping, called au jus.  Naturally, I had to find a recipe for this, and this was quite up to his standards... and super easy to make!!  I found this on  Talk about tender...  mmmm...


  • 4 pounds rump roast  (I used a 2.75lb one and that was plenty!)
  • 1 (10.5 ounce) can beef broth  (I used a can of Campbell's Consomme)
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle beer  (I used Guinness, of course!)
  • 6 French rolls  (I found some other buns to use...)
  • 2 tablespoons butter


  1. 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. (I also seasoned the meat with salt, pepper, and garlic powder)
  2. Preheat oven to 350 degrees F (175 degrees C). (I used my toaster oven)
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.  (I topped them with shredded mozzarella cheese too)
  4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. 


  1. Yum. Had that at Red Robin, and I think I need to make it myself too.

  2. It's super easy and Nick says it takes like what you'd get at a restaurant :)

  3. I love that the shirt in the background is flashing "OWNS."