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Roast Beef French Dip Sandwiches

For these roast beef French dip sandwiches, slow-cook rump roast and serve over toasted French bread and top with the juicy onion sauce. 

All You DECEMBER 2005

  • Yield: 6 Servings
  • Cook time: 5 Hours, 30 Minutes
  • Prep time: 12 Minutes
  • Cost Per Serving:$3.55


  • 1 beef rump roast (4 to 5 lb.)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons canola oil or other vegetable oil
  • 1 cup red wine or beef broth
  • 1 large onion, sliced
  • 1 (15 oz.) can beef broth
  • 1 packet dried onion soup mix
  • 2 loaves French bread


Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.

Pour red wine into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.

Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.

Arrange meat on a platter and pour onion sauce over meat. Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Have everyone layer meat on bread, pouring sauce on top to moisten.

Nutritional Information

Amount per serving
  • Calories: 755
  • Fat: 21g
  • Saturated fat: 5g
  • Protein: 76g
  • Carbohydrate: 53g
  • Fiber: 2g
  • Cholesterol: 179mg
  • Sodium: 2mg

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Roast Beef French Dip Sandwiches Recipe