I love sandwiches. I love all kinds of sandwiches, but I especially like hot sandwiches on a nice crusty bread and this crockpot french dip recipe is exactly that! A rump roast slowly simmered in with onion and rosemary will result in a tender and juicy sandwich full of flavor (and your house will smell wonderful!)
You will need to leave yourself plenty of time to make this – it really needs the full 8 hours in the crockpot. Even though your roast will be cooked a few hours before that, it needs the extra time to become so tender that it will melt in your mouth.
Make sure that you trim your roast of most of the visible fat before you place it in the crockpot. Since you will be using the juices from cooking for dipping, you want to reduce the amount of fat floating around – it will make straining the juices so much easier!
You can enjoy this french dip plain with just the juices for dipping, or you can top it with some sauteed onions and peppers and cheese!
To make this crockpot French Dip recipe you will need:
- 4 lb Beef Roast (rump roast is best)
- 1 tbsp Minced Garlic
- 1 small Onion, quartered
- 1 tbsp Rosemary, dried (or 3 sprigs fresh rosemary)
- 3 Bay Leaves
- 1 cup Soy Sauce
- 6 cup Water
- 8 Sub Rolls
- Bell Peppers (optional)
- Onions (optional)
- Cheese (optional)
Scroll down for the complete directions!
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