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Tasty French Dip Sandwiches

Updated on November 10, 2012

French Dip Sandwich

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A Delicious "Wet" Sandwich

There are two restaurants in Los Angeles who claim to be the original home of the French Dip Sandwich. One restaurant is Cole's Pacific Electric Buffet. The other one is Phillipe The Original. Both restaurants were opened in 1908. Both served hot beef on a french roll. Both served the sandwiches "au jus" which means with juice. This juice typically is the juice the beef was cooked in but may also be beef consomme or beef broth.

This is an easy and truly tasty variation of this dish. I really enjoy it and look forward to cooking it again soon. Great served with a dill pickle spear (Claussens) and your favorite chips. Top the sandwich with a little dijon or brown mustard for a flavor delight.

Serve the sandwich with a bowl of au jus reserved in the crock pot (liquid roast cooked in).
Serve the sandwich with a bowl of au jus reserved in the crock pot (liquid roast cooked in).
After cooking the beef roast all day in the crock pot, shred it up into small pieces using two forks.  Should shred easily.
After cooking the beef roast all day in the crock pot, shred it up into small pieces using two forks. Should shred easily.
Serve this french dip sandwich on hard rolls.  It is important to have hard rolls so the bread doesn't get to moist when dipped in the au jus.
Serve this french dip sandwich on hard rolls. It is important to have hard rolls so the bread doesn't get to moist when dipped in the au jus.
Split the rolls, top one side of each roll with cheese, then toast them until melted in the oven.  Top each sandwich with shredded beef and steak sauce (or any sauce you want).
Split the rolls, top one side of each roll with cheese, then toast them until melted in the oven. Top each sandwich with shredded beef and steak sauce (or any sauce you want).
We had these last night with german potato salad and stuffed jalapenos (see my recipes).  Yum!!!!
We had these last night with german potato salad and stuffed jalapenos (see my recipes). Yum!!!!

Cook Time

Prep time: 20 min
Cook time: 8 hours
Ready in: 8 hours 20 min
Yields: Several Servings

Ingredients

  • 4 lbs rump roast
  • 1 10 oz can beef broth
  • 1 10 oz can french onion soup, condensed
  • 1 12 oz can gingerale
  • 6-8 french rolls
  • 6-8 slices swiss cheese
  • 2 tbsp butter or margarine
  • 1 tbsp worceshire sauce

Directions

  1. Place the rump roast into a crockpot.
  2. Add the french onion soup, beef broth, butter, worcheshire sauce, and gingerale.
  3. Cook on low for about 8 to 10 hours. (I used to put it on before work so it is ready when I come home.) Can cook for 2 hours on high and 2 hours on low if you are running low on time.
  4. Shred meat with two forks when done. Reserve juice in the crock pot and keep it warm to dip your sandwich in (au jus).
  5. Serve the meat in the french rolls. Add the swiss cheese and a little mustard. Serve hot with juice on the side to dip it in.

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