French Dip Sandwiches

Seasoned with Italian dressing mix and cooked in a savory beef flavored broth, rump roast becomes a special sandwich filling.

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Servings 12

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( 21 ) Ratings

21 Ratings

5 Stars 12%

4 Stars 12%

3 Stars

2 Stars 25%

1 Stars

Member Reviews ( 8 )

15743644-14fd-46b8-b0e1-aed473008970

ingredients 10
Prep Time 15 min
Total Time 8 hr 15 min

Ingredients

1: large sweet onion, sliced

1 3/4: cups Progresso® beef flavored broth (from 32-oz carton)

1: boneless beef rump roast (4 lb), trimmed of fat

2: tablespoons balsamic vinegar

1: package (0.7 oz) Italian dressing mix

1/2: teaspoon salt

1/4: teaspoon freshly ground black pepper

12: hoagie buns, split

1: large green bell pepper, cut into thin strips

12: slices (1 oz each) provolone cheese, cut in half

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place onion; add broth. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix, salt and pepper.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to cooker; mix well.
4 Spoon beef onto bottoms halves of buns. Top each with bell pepper, cheese and top half of bun. Serve sandwiches with juices from slow cooker.

EXPERT TIPS

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Expert Tips

For a quick flavor boost, serve horseradish sauce, barbecue sauce or a hearty-grain mustard to top these already-tasty beef sandwiches.

This recipe forms juices that flavor the roast both during cooking and after slicing. After removing the roast, ladle the juices from the cooker into small bowls, one for each guest, to use for dipping their sandwich.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 550
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 1180mg; 1180%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 49g; 49%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 35%;
Iron: 35%;

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ArmyWife718

report Posted Sep. 16, 2012 7:36 PM

This was a great recipe me and my husband loved! I tweaked it a little by also adding a can of French Onion by Campbells along with the Beef Broth... We had it on German Brotchen rolls toasted in aluminum foil to keep center soft but outer bread lightly toasted. Also awesome leftovers that my military husband brings with him for lunch the next day =) All the soldiers request me to make extra for them whenever I make this

Khrys1119

report Posted Oct. 5, 2010 2:10 PM

I have made this nearly a dozen times now and it is perfect every time. We eat it one night as a beef roast and then later in the week as sandwiches. Perfect, super easy working mom friendly recipe! Thank you!

catlady2111

report Posted Sep. 1, 2010 12:51 PM

Everybody I have made this for just loves it!! I did make a few changes. Instead of adding the onions and peppers to the slow cooker, I sauted them separately just before putting them on the sandwich, piled everything on the buns, topped with provolone cheese and popped them under the broiler until the cheese melted. LOVE THIS RECIPE!!!!!

klange82

report Posted Jan. 13, 2010 10:47 AM

I am making this again! That's how good it is. I used Good Seasons Italian all natural salad dressing & recipe mix.

Ed's Mom

report Posted Oct. 30, 2009 4:50 AM

I loved this! Didn't love it as a sandwich so much, but as a pot roast, it is tops! The second time I made it, I forgot to put the balsamic vinegar on, and it was not as good, couldn't figure out why, then I reread the recipe (as I was giving it to someone else!) and realized what I had done. Highly recommended recipe!