Slow Cooker French Dip (Printer-Friendly)

Juicy beef and rich au jus come together in a sandwich perfect for easy dinners and satisfying bites.

# What You’ll Need to Cook:

→ Meat

01 - 4 pounds rump roast, trimmed of excess fat
02 - Alternative options: chuck roast or brisket

→ Liquid Base

03 - 12 fluid ounces beer
04 - 10.5 ounces condensed French onion soup
05 - 10.5 ounces beef broth
06 - Salt and freshly ground black pepper to taste
07 - 1 tablespoon Worcestershire sauce
08 - 3 garlic cloves, minced
09 - 1 onion, thinly sliced
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary

→ Bread and Finishing

12 - 9 French rolls or baguette sections
13 - 2 tablespoons butter, for toasting

# Steps to Prepare:

01 - Pat beef dry with paper towels, season with salt and pepper, and sear each side in a hot cast-iron skillet for 2-3 minutes until browned.
02 - Place seared beef in slow cooker and add beer, French onion soup, beef broth, Worcestershire sauce, garlic, onion, thyme, and rosemary.
03 - Cover and cook on low for 7 hours until beef is tender and shreds easily.
04 - Remove beef, shred with forks, strain the cooking liquid, skim fat, and reserve as dipping au jus.
05 - Butter and toast the rolls until golden brown and slightly crisp.
06 - Fill toasted rolls with shredded beef and serve with individual ramekins of warm au jus for dipping.

# Extra Cooking Tips:

01 - Searing the beef enhances flavor and creates a rich crust that boosts the depth of the au jus.
02 - Add a splash of red wine or balsamic vinegar to the au jus for enhanced richness.

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