French Dip Roast Beef Sandwiches

By Addie

This beef comes out tender and flavorful and makes great French Dip sandwiches! I think one of the reasons it comes out so delicious is the secret ingredient...Beer :)

Ingredients

• 3-4 lbs beef bottom round steaks or
• 3-4 lbs rump roast
• 2 envelopes onion soup mix
• 3 cans low-sodium beef broth
• 1 (12 ounce) cans beer
• 1 small onions, quartered
• 12 italian rolls or 12 kaiser rolls

Preparation

Step 1

Preheat oven to 350 degrees.

Place roast in a large roasting pan. Combine soup mix, broth and beer in a bowl and stir until soup mix is dissolved. Pour over roast and place onions around it.

Bake for 2 to 3 hours, basting frequently, or until beef is tender and looks stringy when pulled with a fork.

If roast starts getting too crispy, cover pan with foil or lid.

Slice meat thinly and serve on rolls. Serve juices in individual cups or bowls to dip sandwiches into.
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REVIEWS:

Great recipe! I used a 4 lb rump roast and made it in a crockpot. Easy and good!

This recipe was a hit with the kids and the hubby. I made one simple change though-- I cooked this in the crock pot. (Gotta love that crock pot!!) The beef was very tender and the au jus was flavorful.

This is a very good recipe! I like the fact that the au juice is not as salty as a lot I've had.The beef was tender and the au juice is very flavorful.I served this with potato salad and jello for a nice easy meal after the busy Thanksgiving week-end.

This was very easy to prepare and simply delicious! I straind the broth for a nice au jous. I will definitely be making this again.

I cut the recipe in half to use with my 1.5lb London broil. I also prepared it in the crock-pot. It turned out beautifully!! Extremely tasty meat that made excellent sandwiches. I think it would be good served over mashed potatoes or noodles too. I used a sweet vidalia onion which really went well with the beer flavor. A big hit here! Thanks!

This was really good! I cooked the roast in the crock pot on low for 6 hours. Made as directed and added a teaspoon of rosemary and thyme for personal taste. Used Heineken for the beer. Thanks for sharing!

I've made this recipe many times - Always in my crockpot so when I get home at the end of the day - the house smells wonderful and my dinner is ready. This is the only way to make roast beef sandwiches. The beef is always tender and juice is very savory. Note: I always strain the juices into individual bowls before serving. Outstanding!!

This came out very nice. I didn't slice the beef as my husband hadn't work late at the last minute. So, I let it continue to cook and then shredded it with a fork. Yummy all the same. Thanks!

Yum! I used a eye round roast and added a little garlic - as well as used the crockpot. About an hour before serving..I sliced the roast - placed back in juices to make sure the inside pieces had chance to pick up extra flavorings...yummy and so very easy! This will replace the one I'd been making! Thanks!

I made this last night with one small change...I didn't have a roast, so I used cube steak. After cooking for 1 1/2 hrs, the meat was so tender and the au jus was simply delicious. I can't wait to try this again using a roast. Served with scalloped potatoes, this was an easy meat to prepare. Thanks for a great recipe!

This was good. I mixed everything together used a dark beer marinated it overnight cooked for about 2 hours and like others said it was hard to cut plus was dry next time I won't cook it as long. But the flavors of the sauce was great. I put some swiss cheese and onions on top, everyone ate them up fast. Thanks for sharing!

Wow. A recipe that is easy and delicious. I really enjoyed this recipe and so did my family. Even my picky son had some. Will definitely make this again. 0 people found this review Helpful. Was this review helpful to you? Yes | No By Food.com on June 20, 2011 Congratulations! Your recipe will be featured on our homepage today as the "Recipe of the Day"!

I was really hoping that the meat would be eaiser to cut into thin slices like you buy at the deli. However the taste was AMAZING and I lived using the juices to dip. DH ate the rest for leftovers the next day. I had my sandwiches plain on big hoagie rolls but DH had his with mayo, mustard, and slices of american cheese. I had to take a lot of time and cut the fat off the meat, but other than that it was really easy.

Really good but the meat needs something more it's a bit bland. But I would recommend using a dark beer for more added flavor as opposed to a light beer...

This was a great French dip sandwich. DH even said to keep it on the regular rotation (he usually doesn't comment unless asked)...so that's a huge compliment. Very easy to do and delicious to eat! 0 people found this review Helpful. Was this review helpful to you? Yes | No By GIAD on September 30, 2008 This is really a great EASY recipe. I throw mine in the crockpot. Comes out PERFECT every time!

These made great sandwiches. And I think the house smelled wonderful while cooking. I served our sandwiches with sauteed onions and pepper and then sauteed up some mushrooms. I also offered swiss cheese for those who wanted it. Thank you for posting a delicious recipe for french dips.

This was a wonderful meal to come home from a baseball tourney to. I cooked it for about 8 hours in the crockpot on Friday night, skimmed the grease off on Saturday morning, cut into thin pieces and cooked on low for about five hours longer. The meat was very moist, very tender and yummy!

I needed to make sandwiches for a road trip but didn't want all the extra salt/preservatives of cold cuts. I made a 2.5 lb. piece of sirloin tip beef for sandwiches and I'm very happy with the outcome! My roast was done in a little over an hour using a remote thermometer.... we like it on the rarer side. The "French Dip" jus (which is very flavorful!!) won't go with us in the car but with some rye bread and sliced swiss cheese it's a much better alternative to deli sandwiches!

The au jus was FANTASTIC, I can't wait to have it again. The ONLY reason this isn't five stars for me is because I didn't think the meat itself was very flavorful. I used a 3lb roast, and slightly altered the recipe as I used 2 envelopes beefy onion soup mix, and added a splash of worcestshire and a dash of garlic powder, but those changes should have made the meat more flavorful, not less. I cooked this in the crockpot for 8 hours, took the roast out, sliced it, placed the slices back in to soak up the juice for about 15 minutes after first tasting it and thinking the meat was rather bland. The 15 minute soak didn't help much. But after loading up the toasted rolls and dipping in the au jus, I was sold! I will try this again, and I will try 1)scoring the roast to allow the liquid to seep in during cooking and 2) letting the slices soak in the au jus for at least 30 minutes prior to serving to see if this increases the flavor in the meat itself. Crowned these sandwiches with slices of meunster, which seemed to be a perfect complement. Will definitely make this again. The au jus by itself is worth buying the ingredients! :)

I used a rump roast in crockpot. used only to beef broth cans and 1 can condensed french onion. Did not use onion, but added onion powder, some garlic and a splash of worcestershire. cooked on low 9 hours. served on french rolls that I toasted with butter in oven and topped a slice of provolone cheese on it.

This had a really good flavor. I had a hard time cutting the meat thin enough, but that's on me, not the recipe.

Delicious! Au Jus had wonderful flavor - like my favorite diner. I followed the recipe exactly and used my meat slicer to get very thin slices. I used french rolls and served to guests who raved! Thanks for sharing!

Incredible recipe!!!! My husband loves French dip sandwiches and said that this is one of the best he's ever tasted. The beer adds a nice little kick to the au jus. Thanks for submitting. I will make this often!

What a wonderful meal. My daug- her came home and I needed something special to feed a crowd. Spinach artichoke dip 64773 and mango salsa#1 63621 fries and slaw did the trick. I did a almost 4 lb rump 21/2 hrs. wrapped it in foil and sliced it like LiisaN suggested. NOT SALTY! Use a good beef base.

This was really good. so tender and the aroma filled the house so that everyone was starved by dinner time. I will be making this again in the upcoming winter months. Thanks for the great recipe.