Description
Tender slow-cooked beef rump roast simmered in a flavorful blend of soy sauce, Coca-Cola, beef consommé, and aromatic spices, served on toasted hoagie buns with chive and onion cream cheese and melted Provolone cheese. These Slow Cooker French Dip Sandwiches are perfect for an easy, satisfying meal with rich, savory au jus for dipping.
Ingredients
Scale
Meat and Cooking Liquid
- 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
Seasonings
- 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
Sandwich 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 entire beef rump roast into the slow cooker and pour in the reduced sodium soy sauce, Coca-Cola, beef consommé, dry minced onions, beef bouillon, garlic powder, onion powder, dried oregano, salt, pepper, and dried thyme. This mixture will infuse the meat with deep, savory flavors during cooking.
- Cook the Roast Initially: Cover the slow cooker with its lid and set it to cook on low heat for 4 hours. This slow, gentle cooking allows the meat fibers to tenderize while absorbing the blend of spices and liquids.
- Slice and Continue Cooking: After 4 hours, remove the roast carefully from the slow cooker to a cutting board. Trim off any visible fat, then slice the roast thinly, about 1/4 inch per slice. Return the sliced meat to the slow cooker and continue cooking on low heat for an additional 2 to 3 hours to deepen the flavors and make the meat tender enough for sandwiches.
- Prepare the Au Jus: When ready to serve, remove the roast slices from the slow cooker and set aside. Strain the cooking liquid (au jus) through a fine mesh sieve into a large bowl to remove any large pieces of onion or seasoning, ensuring a smooth dipping sauce for the sandwiches.
- Assemble the Sandwiches: Cut the hoagie buns in half horizontally. On each bun bottom, spread 1 tablespoon of chive and onion cream cheese evenly. Place a generous amount of the sliced roast beef on top, then top each sandwich with one slice of Provolone cheese.
- Melt the Cheese and Serve: Arrange the assembled sandwiches on a large baking sheet and place them under the oven broiler just until the Provolone cheese melts, watching carefully to prevent burning. Serve the sandwiches hot with a side of the warm au jus for dipping and enjoy your delicious French Dip sandwiches.
Notes
- Use regular Coca-Cola, not diet, to balance the savory flavors with subtle sweetness and caramel undertones.
- Be sure to watch the sandwiches closely under the broiler to avoid burning the cheese.
- Leftover au jus can be refrigerated and reheated for use as a dipping sauce or to add moisture to leftover sandwiches.
- Thinly slicing the beef helps create tender sandwiches and ensures the meat soaks up more of the flavorful cooking liquid.
- You can substitute hoagie buns with other sandwich rolls or French bread if desired.
