French Dip sandwiches


This was another one of my attempts to branch out and try something different. I hadn’t had a French Dip in a very long time, but I remember liking them a lot! I’m glad I gave this recipe a try. The meat was really juicy, and honestly, I think it was better on day 2!


3-4 lb. rump roast
1 can beef broth 
1 can condensed French onion soup
12 oz. bottle dark beer (we used Guinness) 

Trim excess fat from rump roast and place in crockpot. Add beef broth, onion soup and beer. Cook on low for 7-8 hours. Serve on toasted hoagy buns with a side of juice for dipping!



  1. […] Meal planning Sunday: Mexican casserole Monday: Spaghetti w/Tricia’s tomato sauce Tuesday: French Dip w/pasta side Wednesday: Leftover French Dip Thursday: Meatball subs Friday: Chili Dog […]

  2. thecookingnurse said

    I think it looks good, how was the taste of the beer? I’m always leery of adding beer! Once I made a chili recipe with beer and had to throw the whole batch out….it was that bad! 🙂

  3. crockpottuesdays said

    I thought the beer added a nice flavor to it, but not overpowering at all. And, as it turns out, I do NOT like the taste of Guinness to drink, but it tasted great in this dish. So I wouldn’t be afraid to use it!

  4. Ellie said

    Oh my gosh my hubby would LOVE this – and I love to cook with beer – it adds such great flavor!

  5. […] is pasta! But this week it was different for some reason, so I added it to our menu. I have made French dip sandwiches in the crockpot before, but wanted to try a new recipe this time around (mainly because I […]

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