Kitchen notes · a little help before you start
French Dip Sandwich
A warm roll filled with tender beef is even more inviting with a little cup of savory jus beside it. Dip as you eat so the toasted bread catches those rich juices. This is a satisfying sandwich to enjoy while the beef and rolls are warm.
- Prep
- 25 min
- Cook
- 240 min
- Total
- 280 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Slow cooker · Roasting · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Dish type
- Sandwiches
A few quick notes
1. Brown the seasoned beef
Season the roast with salt and pepper before browning each side in a hot pan for the slow-cooker meal.
2. Rest before cutting
Remove the tender roast from its juices and let it rest fifteen minutes before slicing or shredding the beef.
3. Toast the buttered rolls
Butter the rolls and place under the broiler until lightly toasted before topping them with the cooked beef.
Get to know the ingredients
Chuck or rump roast
Either cut is listed. Cook until the beef is tender, then slice or shred it after the resting stage.
Condensed soup and broth
Both condensed beef broth and condensed French onion soup join the slow-cooker mixture with onion, beer, garlic and seasonings.
French rolls
French rolls or baguettes cut into six-inch rolls are listed. Butter and lightly toast them before adding beef.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for French Dip Sandwich
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Jus for dipping
Top the toasted rolls with beef and serve the slow-cooker juices alongside for dipping as you eat the sandwiches.
A little more help as you go
Keep sliced beef warm
You can put sliced beef back into the jus to keep it warm before filling the toasted rolls.
Optional cheese
You can add cheese to the broiled rolls before serving the beef-filled sandwiches with jus.
A few questions you might have
Can I skip the beer?
You can replace the light beer with extra beef broth in the slow-cooker mixture for the roast.
Can I give the jus more body?
You can use one to two teaspoons of cornstarch mixed with equal water, keeping the jus light rather than thick gravy.
Is the rosemary required?
The rosemary sprig is optional in the ingredients. It joins the broth, soup, onion and other seasonings if used.
Can I use either slow-cooker setting?
The directions allow eight hours on low or four hours on high, continuing until the beef is tender.
Does the beef have to be shredded?
The directions allow either slicing or shredding after its fifteen-minute rest. Both can fill the buttered, toasted rolls.
Any more cooking tips?
Nutrition includes ¼ cup of jus per serving. Beef can be sliced and placed back into the jus to keep warm. Cheese can be added to the broiled rolls. If you don’t want to use beer, you can replace it with extra beef broth. Option: Combine 1-2 teaspoons of cornstarch with an equal amount of water. Add the juices into the slow cooker while the meat is resting. You do not want to thicken the jus, but this just adds a bit of body.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
