Savory Homemade French Dip Sandwich Recipe

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slow cooker french dip sandwich

What’s Up, Hungry People

I’ve been on a search to find a perfect french dip. Whenever I see it is an option on a menu at any restaurant, you can be sure that’s what I’m getting. What’s rare, however, is that sandwich meeting my standards to what I expect a french dip sandwich to be.

For me, a proper French dip sandwich checks two critical boxes. Firstly, the meat should be tender and flavorful without turning the bread into a soggy mess. And secondly – and this is where the magic happens – the bread needs to be sturdy enough to soak up the au jus while maintaining a satisfying crunch on the outside.

french dip ciabatta

You wouldn’t think that these standards would be hard to meet, but in my lifetime, I’ve perhaps had two french dips that left me wanting more; and for the life of me, I cannot remember where either of those experiences took place. So I took it upon myself to create the perfect french dip sandwich, with the least effort possible.

ingredients for slow cooker french dip

Here’s What You Need

  • Beer: Used for brining the rump roast, adding depth of flavor.
  • Canned French Onion Soup: Provides rich, savory notes to the cooking liquid.
  • Beef Broth: Enhances the overall beefy flavor of the au jus.
  • Rump Roast: The star of the sandwich, slow-cooked to tender perfection.
  • Ciabatta Bread Rolls: Serves as the hearty, crusty vessel for the French dip.
  • Salt & Pepper: Season the beef for flavor enhancement.

And that’s about it! This recipe is all about simplicity and taste.

Let’s Cook!

So, I started my French dip mission by slow cooking a luscious roast rump. I gave it a flavorful soak in beer (which brings out the meat’s depth of flavor) and then let it roast in a slow cooker, bathing in a mix of beef broth and French onion soup.

rump roast in beer

And you know what? That’s pretty much the whole shebang! Just toss the beef into the broth and soup, and let it do its thing. The beauty of this method is in its ease and the mouthwatering results it yields.

au jus onions

I left mine in the slow cooker for about five hours on low heat, and when the center of that roast hit a perfect 120 degrees, it was time for a little rest.

Now, you may have heard that for most meats, drying out is a big no-no, but not here! In our quest for the ideal French dip, a bit of moisture in the meat is a must to avoid a limp and lackluster sandwich.

stirred rump in onions

When the beef is rested and ready to go, slice it up. Thin strips for those who like it chunky, or go for thick slices if you’re craving a substantial stack of meat between your buns.

whole slow cooker rump roast

And don’t worry, I promise I’m not trying to make this recipe sound provocative – it’s just that, well, it’s French, after all!

shredded rump roast

Additional Tips and Troubleshooting:

  • Beer Selection: Choose a beer with flavors you enjoy, as it will infuse the roast with its taste.
  • Rump Roast Thickness: Opt for a consistent thickness in your rump roast for even cooking.
  • Slow Cooker Settings: Adjust the cooking time based on your slow cooker settings and meat thickness.
  • Meat Temperature: Use a meat thermometer to ensure the roast reaches an internal temperature of 120-125°F.
  • Resting the Meat: Allow the roast to rest before slicing; this helps retain its juiciness.
  • Slicing Techniques: Thin slices work for a more delicate texture, while thicker ones offer a heartier bite.
  • Toasting the Ciabatta: For added crunch, lightly toast the ciabatta rolls before assembling the sandwiches.
  • Au Jus Serving: Serve the au jus piping hot alongside the sandwich for dipping and flavor infusion.
  • Seasoning Balance: Adjust salt and pepper to your preference, but remember, it’s the meat’s main seasoning.
  • Customize Your Sandwich: Feel free to add toppings like caramelized onions, Swiss cheese, or horseradish sauce for a personal touch.
french dip on ciabatta

Serve the sliced roast on toasted ciabatta bread. Not traditional bread for french dips, you say? Well did you know that ciabatta bread was Italy’s response to French bread we normally see? So really, ciabatta is inspired by the French, and that’s all that matters to me to qualify calling this a french dip sandwich. Plus, ciabatta bread doesn’t get nearly as soggy when dipped in au jus.

And that, Hungry People, is how we craft the ultimate French Dip Sandwich – a symphony of flavors where tender rump roast dances with savory au jus, all embraced by the hearty warmth of ciabatta bread. So, grab your ingredients, fire up that slow cooker, and let’s indulge in this delectable creation.

Until next time, happy cooking, my friends!

easy-french-dip

Slow Cooker French Dip Sandwich

The Starving Chef
Create a delectable French dip sandwich, where tender rump roast meets a flavorful au jus, all nestled in a ciabatta roll.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner, Sandwiches
Cuisine Slow Cooker
Servings 4

Ingredients
  

  • 12 oz beer
  • 10 oz canned French onion soup
  • 10 oz beef broth
  • 64 oz (4 lb) rump roast
  • ciabatta bread rolls for serving
  • salt & pepper to taste

Instructions
 

  • Season the beef with a generous amount of salt and pepper to taste. Place the rump into a slow cooker.
  • Pour in the beer and let the beef rest, with the cooker off, for about 10 minutes to brine in the beer. Then add the soup and broth until the beef is completely covered.
  • Cook on low for 4-6 hours OR on high for 2-3 hours. The internal temperature of the beef should be between 120-125°F.
  • Remove the roast from the broth and let it rest and dry for about 10 minutes. Thinly slice the roast into strips.
  • Serve on ciabatta bread alongside a cup of the French onion and beef broth au jus. Enjoy!
Keyword beef, beer, slow cooker
Tried this recipe?Let us know how it was!