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Easy French Dip with Au Jus

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Tender slow-cooked rump roast is layered with melted provolone on warm baguettes and served with rich, savory au jus for dipping.

Ingredients

  • 3–4 lbs rump roast
  • 1 can french onion soup
  • 1 cup beef broth (use natural not flavored)
  • 1 tablespoon minced garlic
  • 2 teaspoon onion salt
  • 12 oz dark beer (like Guinness)
  • 4 loaves take and bake bread
  • 1/2 lb provolone, sliced thin
  • 4 tablespoon butter, melted

Instructions

  1. Add the rump roast to the Crock-Pot® and cover with french onion soup, beef broth, garlic, onion salt, and beer.
  2. Cook on low for 4-5 hours, checking to avoid overcooking, until the center reaches medium-rare at 145°F.
  3. Bake the bread according to package instructions, then slice each loaf halfway through. Keep the oven on.
  4. Remove the roast from the Crock-Pot® and let it rest for 10-15 minutes. Slice thinly across the grain.
  5. Fill the bread with sliced beef and provolone. Bake for 2-3 minutes, or until the cheese is melted.
  6. Brush the tops of the sandwiches with melted butter and serve warm with the au jus remaining in the Crock-Pot® for dipping.

Notes

  • Slice the roast across the grain for the most tender beef.
  • Use a natural, unflavored beef broth for the best au jus flavor.
  • A dark beer such as Guinness adds richness to the cooking liquid.
  • Serve the remaining cooking liquid in small bowls alongside the sandwiches for dipping.

Nutrition

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