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