Description
Slow Cooker French Dip Sandwiches are a hearty and flavorful meal featuring tender, slow-cooked beef rump roast simmered in a savory broth with soy sauce, Coca-Cola, and aromatic seasonings. Served on hoagie buns with melted Provolone cheese and a creamy chive and onion spread, these sandwiches are perfect for a comforting dinner. The slow cooker method makes preparation effortless while yielding juicy, thinly sliced beef that soaks up the delicious au jus for dipping.
Ingredients
Scale
Beef and Broth
- 3 pounds boneless beef rump roast
- 1/3 cup reduced sodium soy sauce
- 1 cup Coca-Cola soda (NOT diet soda)
- 2 cans (10.5 ounces each) beef consommé
- 1/4 cup dry minced onions
- 1/2 Tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
Assembly
- 8 hoagie buns
- 8 slices Provolone cheese
- 8 Tablespoons chive and onion cream cheese
Instructions
- Prepare the Slow Cooker: Spray a large (6 to 7 quart) slow cooker with cooking spray to prevent sticking. Place the beef rump roast inside the slow cooker, then add soy sauce, Coca-Cola, beef consommé, dry minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, and thyme over the roast to create the cooking broth.
- Initial Slow Cooking: Cover the slow cooker with its lid and cook on low heat for 4 hours. This initial cooking phase tenderizes the meat and infuses it with the aromatic broth flavors.
- Slice the Roast: After 4 hours, carefully remove the roast onto a cutting board. Trim away any visible fat, then slice the meat thinly, about 1/4 inch thick slices for optimal tenderness and ease in sandwiches.
- Continue Slow Cooking: Place the sliced beef back into the slow cooker liquid. Continue cooking on low heat for an additional 2 to 3 hours to further soften the meat and enhance flavor absorption.
- Prepare Au Jus: When ready to serve, remove the sliced beef from the slow cooker. Strain the cooking liquid (au jus) through a fine mesh or sieve into a large bowl to remove any onions or seasoning chunks, ensuring a smooth dipping sauce.
- Assemble Sandwiches: Cut the hoagie buns in half horizontally and place them on a large baking sheet. Spread 1 tablespoon of chive and onion cream cheese evenly on the bottom half of each bun. Layer with a generous portion of the sliced beef, then top with one slice of Provolone cheese on each sandwich.
- Melt Cheese Under Broiler: Place the assembled open-faced sandwiches under the oven broiler. Watch closely and broil just until the cheese melts and starts to bubble, usually 2-3 minutes to prevent burning.
- Serve: Remove sandwiches from the oven and serve immediately with the warm au jus on the side for dipping. Enjoy the rich, tender flavors of your homemade French Dip Sandwiches.
Notes
- Use regular Coca-Cola, not diet, since the sugar helps tenderize and caramelize the beef.
- Thinly slicing the roast after the first cooking phase ensures tender, easy-to-bite meat slices.
- Watch carefully while broiling to avoid burning the cheese and buns.
- For a spicier twist, add a pinch of crushed red pepper flakes to the cooking broth.
- Leftover au jus can be refrigerated and used for other recipes or as a flavorful broth for soups.
