This one of our “family favorites!” I’ve made these sandwiches for an easy dinner and also for several Super Bowl get-togethers. They are a huge hit! The meat slow cooks for hours until it is so tender you would never need a knife. Add some melted cheese and a buttery roll…it can’t be beat!
Crock Pot French Dip Sandwiches
3 to 4 lb rump roast (a Chuck Roast would work well too if you like more fat or marbling)
1 whole large onion, sliced
1 T. Montreal Steak Seasoning
4 cloves garlic, minced
1/2 c. soy sauce
1 c. Sherry
1/2 t. salt
2 c. water
1 can beef broth or stock
Deli Rolls, plus additional butter (oh you know that’s right!!)
Provolone cheese, sliced
Place onions in bottom of 5 or 6 qt. crock pot. Set roast on top of onions. Combine garlic, soy sauce, sherry, salt, water and broth and pour over roast and onions in crock pot. Cover and cook on low for 6-8 hours. The meat should be tender and easily pulled apart. Remove roast to cutting board and slice meat (or if meat if falling-apart-tender you could skip this part).
Heat broiler. Slice open rolls and spread butter on them. Place on a baking sheet under the broiler for a few minutes (DON’T WALK AWAY!!) to very lightly toast the bread. Pull rolls out of oven and then add desired amount of oh-so-delicious meat to the roll. Spoon au jus over sandwiches, then cover with slices of Provolone and place back under broiler just long enough to melt the cheese.
Remove sandwiches from baking sheet, close ’em up and place them on a plate along with a cup of the au jus.