Crockpot French Dip Sandwiches
Crockpot French Dip Sandwiches
Ingredients
For the French Dip
- 2 pounds rump roast
- 1 au jus packet
- 3 tablespoons butter, divided
- 2 1/2 cups low-sodium beef broth
- 2 yellow onions, large, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
For the Sandwiches
- 3 cups shredded mozzarella or provolone
- 4 hoagie rolls
- 2 tablespoons garlic herb butter, as needed for toasting buns
- 1 cooking spray, as needed
Instructions
- 1
Sear the roast: Coat the 2 pound rump roast generously with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder on all sides. Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and shimmering. Sear the seasoned roast for 2 to 3 minutes per side until a deep brown crust forms. Transfer the seared roast to the crockpot.
⏱️ 10 min
- 2
Add liquids to crockpot: Pour 2 1/2 cups of low-sodium beef broth and 2 tablespoons of Worcestershire sauce into the crockpot. Sprinkle the contents of 1 au jus packet over the roast.
⏱️ 2 min
- 3
Caramelize the onions: Add the remaining 1 tablespoon of butter to the same skillet used for searing the roast. Add the 2 large thinly sliced yellow onions to the skillet and sauté over medium heat until softened and lightly golden, about 8-10 minutes. Add the caramelized onions to the crockpot, spreading them over the roast.
⏱️ 10 min
- 4
Slow cook the roast: Place the lid on the crockpot. Cook on the LOW setting for 7 hours or on the HIGH setting for 5 hours. (Cooking on low and slow is recommended for a leaner rump roast to achieve the most tender results).
⏱️ 420 min
- 5
Prepare and toast the rolls: Preheat your oven to 350°F. Lightly spray a baking sheet with cooking spray. Cut the hoagie rolls lengthwise and place them cut-side up on the prepared baking sheet. Spread garlic herb butter on the cut sides of the rolls. Sprinkle 3 cups of shredded mozzarella or provolone cheese into the inside of the rolls. Toast in the preheated oven for 6 minutes, then carefully flip the rolls so the tops face up. (The cheese will not fall out).
⏱️ 10 min•🌡️ 350
- 6
Shred the beef: While the rolls are toasting, carefully remove the cooked rump roast from the crockpot. Using two forks, shred the tender beef into bite-sized pieces. Return the shredded beef to the crockpot, mixing it well with the au jus and onions.
⏱️ 5 min
- 7
Assemble and finish sandwiches: Add a generous amount of the shredded beef mixture to the toasted hoagie rolls. Top with additional shredded mozzarella or provolone cheese, as desired. Place the assembled sandwiches back into the oven and toast lightly until the cheese is melted and bubbly, about 2-3 minutes.
⏱️ 3 min•🌡️ 350
- 8
Serve: Serve the Crockpot French Dip Sandwiches immediately with small bowls of the crockpot au jus for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crockpot French Dip Sandwiches
For the French Dip
- 2 pounds rump roast
- 1 au jus packet
- 3 tablespoons butter, divided
- 2 1/2 cups low-sodium beef broth
- 2 yellow onions, large, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
For the Sandwiches
- 3 cups shredded mozzarella or provolone
- 4 hoagie rolls
- 2 tablespoons garlic herb butter, as needed for toasting buns
- 1 cooking spray, as needed
Instructions
- 1
Sear the roast: Coat the 2 pound rump roast generously with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder on all sides. Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and shimmering. Sear the seasoned roast for 2 to 3 minutes per side until a deep brown crust forms. Transfer the seared roast to the crockpot.
⏱️ 10 min - 2
Add liquids to crockpot: Pour 2 1/2 cups of low-sodium beef broth and 2 tablespoons of Worcestershire sauce into the crockpot. Sprinkle the contents of 1 au jus packet over the roast.
⏱️ 2 min - 3
Caramelize the onions: Add the remaining 1 tablespoon of butter to the same skillet used for searing the roast. Add the 2 large thinly sliced yellow onions to the skillet and sauté over medium heat until softened and lightly golden, about 8-10 minutes. Add the caramelized onions to the crockpot, spreading them over the roast.
⏱️ 10 min - 4
Slow cook the roast: Place the lid on the crockpot. Cook on the LOW setting for 7 hours or on the HIGH setting for 5 hours. (Cooking on low and slow is recommended for a leaner rump roast to achieve the most tender results).
⏱️ 420 min - 5
Prepare and toast the rolls: Preheat your oven to 350°F. Lightly spray a baking sheet with cooking spray. Cut the hoagie rolls lengthwise and place them cut-side up on the prepared baking sheet. Spread garlic herb butter on the cut sides of the rolls. Sprinkle 3 cups of shredded mozzarella or provolone cheese into the inside of the rolls. Toast in the preheated oven for 6 minutes, then carefully flip the rolls so the tops face up. (The cheese will not fall out).
⏱️ 10 min•🌡️ 350 - 6
Shred the beef: While the rolls are toasting, carefully remove the cooked rump roast from the crockpot. Using two forks, shred the tender beef into bite-sized pieces. Return the shredded beef to the crockpot, mixing it well with the au jus and onions.
⏱️ 5 min - 7
Assemble and finish sandwiches: Add a generous amount of the shredded beef mixture to the toasted hoagie rolls. Top with additional shredded mozzarella or provolone cheese, as desired. Place the assembled sandwiches back into the oven and toast lightly until the cheese is melted and bubbly, about 2-3 minutes.
⏱️ 3 min•🌡️ 350 - 8
Serve: Serve the Crockpot French Dip Sandwiches immediately with small bowls of the crockpot au jus for dipping.