French Dip Sandwich Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
482,584 plays
Watch on YouTube | You're Watching Episode: 717
More Laura in the Kitchen Recipes:
Chocolate Granola Recipe
Red Velvet Whoopie Pies with Marshmallow Filling Recipe
Chocolate custard rolls Recipe
Grilled Jerk Shrimp Tacos with Mango and Avocado Salsa Recipe
Chicken Lettuce Wraps Recipe
Thai Curry Clams Recipe

French Dip Sandwich

serves 6 to 8

Prep time: 10 mins
Cook time: 8 hrs

1 3.5lb Rump Roast
1 Tbsp of Dry Italian Seasoning
2 Yellow Onions, sliced
8 Cloves of Garlic, chopped
2 cups of Beef stock
1 cup or a 12 oz Dark beer
2 Tbsp of Worcesteshire sauce
2 Tbsp of Soy Sauce
2 Tbsp of Dried Onion Flakes
2 Tbsp of Vegetable oil
Salt and Pepper, to taste

For the horseradish sauce:
1/2 cup of Mayo
1/4 cup of Sour cream
1 Tbsp of Prepared Horseradish (or more), to taste
2 Tbsp of Chopped Chives
1 Tbsp of Whole Grain Mustard
2 tsp of Dijon Mustard
Dash of Worcesteshire Sauce

Remaining Ingredients:
6 8 inch Crusty Rolls
Sliced Provolone Cheese


1) Season the beef with a little salt and plenty of pepper all around. Sear it in a hot pan with the vegetable oil until brown on all sides, remove from the pan and set aside.

2) In the same skillet, add a bit more oil, saute the onions until golden brown, about 6 to 7 minutes.

3) Place the onions, seared beef and remaining ingredients in your slow cooker and cook on low for about 6 to 8 hours or until super tender.

4) Remove the beef from the broth, either shred or slice against the grain really thinly. Place it back into the hot juices to soak for a few minutes.

5) Toast your rolls in a hot oven, nestle some of the beef and onions in the toasted rolls, top with cheese and pop them under the broiler to melt the cheese.

6) When ready to serve, serve with the Au jus (the broth that the meat cooked in) and horseradish sauce on the side.

Recipe By: Laura Vitale