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I love a good sandwich. I’m talking a hearty, flavorful, MEATY sandwich. Oh, and did I mention I like it easy too? This french dip is a huge hit in our house. I wanted to bake my own french bread, but the day got away from me and I just bought some baguettes from Panera Bread. Yeah, that was the easy route.
This makes A LOT of beef, so be ready to serve a crowd. Or, once it’s all cooked, strain the au jus and put beef and juice in a freezer Ziploc for later use. Enjoy!
A delicious slow cooker meal that will have your family craving more!
Ingredients
- 5 pounds Beef Rump Roast
- 1 tsp salt
- 2 tsp Grill seasoning (I use McCormick)
- 1 1/2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 Tbsp beef bouillon granules
- 2 Tbsp minced onion
- 1 1/2 cup beef stock
- 12 ounces Beer (darker the better)
Instructions
- Place roast in large crockpot. Season with salt, grill seasoning, onion powder, garlic powder, pepper, beef bouillon and minced onion. Add broth and beer to crockpot, cover and cook on low for 8 hours.
- Take out the meat, slice or shred it (it will be falling apart). Strain the au jus so there are no clumps of meat or fat (I just use a mesh strainer). Serve french dip on french bread with cheddar cheese and side of au jus. Enjoy!
Copyright Shugary Sweets 2011-2013
{ 10 comments… read them below or add one }
Looks delicious! Crockpot meals are always a winner!
I just got a new crock pot and I am dying to get my hands on family friendly recipes to try. This looks great.
Ooo, that hunk of cheese paired with that delicious beef looks delish!
just thought i’d let you know that i featured you on my blog today! this recipe i mean, have a great weekend!
Looks so yummy! This will be a great meal to make on a work day —- SOON!
I’m trying this recipe tonight, but a half portion. I’m wondering; would you recommend keeping the same cook time (low, 8 hours)? I’m going to check it at six hours since I really don’t know. Thought maybe a comment about it might help someone else looking for a smaller batch in the future.
Can’t wait for dinner tonight!
Hi Krista,
After 6 hours is should be tender if you are using a smaller roast. I tend to go the 8 hours out of convenience (put it in the morning, turn it off at dinner time). It won’t hurt the meat to go longer, it’s quite tender and juicy!
Fabulous! Thanks for the quick reply. I’ll let you know what I go with – and how it turns out!
Oh my stars, Aimee! WHAT a scrumptious meal that was! This meal is officially on rotation in our house now. Good grief. It’s so good! I ended up leaving it in the full 8 hours and it was a-okay. There’s not a scrap left.
This looks delish, and I can’t wait to try it out, but is it going to affect the flavor too much if I don’t add the beer? I don’t really drink beer often, so I never have it on hand. Thanks!
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