I suspect French dip sandwiches were originally a way to use up leftover roast beef, but I cook a beef roast just to have French dip sandwiches, then use the leftovers in soup or something. I’ve been breaking out the crockpot again with the cool weather. The hardest part is that it makes the house smell delicious long before dinner time!
Rump Roast for French Dip Sandwiches
Ingredients
- 1 rump roast
- 1/2 cup soy sauce
- 1 tsp beef bouillon or 1 cube
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Combine all this in a slow cooker and then add enough water to mostly cover the meat. I started with hot water this time, because I started it cooking a little later than I’d planned on. In my new slow cooker, which cooks hotter than the old ones, I started this at 1pm on low and it was done by 6:30. The water was pretty much at a simmer nearly the whole time. If you have an older slow cooker, I’d do 10 hours on low or 5-6 hours on high.
- Get some good rolls for the sandwiches. Take the meat out and slice it as thinly as possible, then layer on the bread. Serve with the sauce and dip the sandwich as you eat.
What To Do with Leftover French Dip Sandwiches?
This reheats well for leftovers. Just heat the sauce and put the slices of meat in it to heat at the same time. Or turn it into something else, like I did. I chopped up the leftovers and froze half of them and turned the other half into some beef barley soup. If you have leftover rolls, turn them into croutons for the soup or garlic bread.
I just discovered your blog and I think I’ve found a kindred spirit! 🙂
Made beef french dip in the crock pot, then shredded it and served on crusty rolls with slices of provolone cheese. After eating sandwiches for two days, I froze a batch for another week and converted the rest to beef stroganoff, by adding mushrooms and sour cream. Served that over wide egg noodles and viola– a totally different entree.