These beef dip―also known as French Dip―sandwiches are full of flavor, and they're easy to prepare and cook in the slow cooker. The sandwiches are assembled and served with bowls of cooking broth for dipping.
The beef is cooked with onion soup mix and beef broth, seasoned with garlic and herbs. Beer is added for a little extra zing.
- 1 beef rump roast, lean chuck, or top sirloin (about 4 pounds)
- 1 envelope onion soup mix (Lipton)
- 1 1/2 teaspoons sugar or sugar substitute
- 1/2 teaspoon dried leaf oregano (crumbled)
- 1/2 teaspoon dried leaf thyme (crumbled)
- 2 (10 1/2 ounces each) cans condensed beef broth
- 1 1/2 cups beer
- 2 cloves garlic (minced) or 1 scant teaspoon garlic powder
- 16 split buns (warmed or toasted)
Place roast in the crock pot. In a bowl, combine onion soup mix, sugar, oregano, beef broth, beer, and garlic or garlic powder; mix well and pour over roast.
Cover and cook on LOW for 9 to 11 hours.
Slice or shred beef the beef; serve in warm buns. If desired, skim fat from juices and serve in individual bowls for dipping.