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French Dip Sandwich with Onions

When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them with the cooking juices in individual bowls for easy use. —Florence Robinson, Lenox, Iowa
  • Total Time
    Prep: 30 min. Cook: 7 hours + standing
  • Makes
    14 servings

Ingredients

  • 2 large onions, cut into 1/4-inch slices
  • 1/4 cup butter, cubed
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 5 cups water
  • 1/2 cup soy sauce
  • 1 envelope onion soup mix
  • 1-1/2 teaspoons browning sauce, optional
  • 1 garlic clove, minced
  • 14 French rolls, split
  • 2 cups shredded Swiss cheese

Directions

  • In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions.
  • In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours.
  • Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
  • Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.
Nutrition Facts
1 sandwich: 399 calories, 15g fat (7g saturated fat), 81mg cholesterol, 1099mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 30g protein.
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