In my opinion, the best tool for people like me who are absolutely inept at cooking is a crock pot.
It’s just wonderful, you throw things into a bowl and you just leave it until you’re ready to eat. It’s the best. However, I’ve been pretty bland with how I use my crock pot, and I pretty much stick to only making pulled beef or pork sandwiches. They’re delicious and great, but I thought it was time to change pace a little bit.
I looked through a few recipes for french dip sandwiches and, to be honest, it was pretty hard to find one that didn’t include beer of some sort (and I can’t exactly walk up to a counter with a six pack and say I need it to make sandwiches), but eventually I found one that was super simple and really delicious, with no alcohol required.
Here’s what you’ll need for this:
- About a 4 lbs. rump roast
- 1 16oz can french onion soup
- 1 16oz can beef consomme
- Provolone cheese
That’s it! So let’s get started on prep work for this before you throw it into the crock pot. You’ll want to cut off any extra fat before it goes into the cooker, because rump roasts have a ton of extra fat that will be too chewy in a sandwich. After that, just take the rump roast, heat up some vegetable oil in a pan and sear all around the outside of the beef.
Then, just throw it into the crock pot with both of the soups, and leave it either on high heat for about 4 hours or on low heat for 8. I started this at about 11 a.m. this morning, so it was perfect when I pulled it out at 7 p.m. for dinner.
When it comes time to take the beef out of the cooker, there are a few options you can go with. One is to treat it like pulled beef and simply shred it with a couple of forks, which would work fine.
The option that I went for was actually to cut the beef into long, thin slices. I wanted to switch it up a bit from my usual pulled beef texture, and this roast was a little hard to just pull apart with a fork.
Once I had the beef all sliced up, I put it back in the crock pot for about 30 minutes to soak up some more juice while I prepped a side dish, which you can find out how to make in my next blog post.
The very last thing you want to do is put a few slices of provolone onto a hoagie bun and heat it up in the microwave for about 20 seconds so that the cheese melts. Then, you can lay some beef onto the sandwich and it’s good to go! Except for one more thing…
To make the “au jus” (it’s just soup) to dip the sandwich in, just get a little juice out of the crock pot and put it into a smaller bowl, making sure not to get any pieces of fat or anything in the dish. As a pro tip for other college students who don’t have a mini decorative bowl lying around, use a Tupperware dish!
It doesn’t look as gooey and melty as some of the french dip sandwiches that I’ve seen online, but that’s ok because who really wants a big mess to clean up? Anyway, I hope you guys enjoy trying to make this on your own. Come back later today to see how I made the asparagus AND an extra-special dessert recipe!