Garlicky Beer Broth French Dip Sandwiches

Garlicky Beer Broth French Dip Sandwiches


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Prepare the perfect sandwich for lunch with this simple recipe for tender roast shavings marinated in a savory beer broth. Layer with crisp slices of cucumber, cheddar cheese, and a small drizzle of sauce, or a side dish big enough to dip into.

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Time needed

10 min preparation + 4-5 hour cooking

Serving Size / Yield

6 servings


  • 3-4 lb. rump roast
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 can beef broth
  • 1 bottle beer, any preference
  • 1 can condensed French onion soup
  • 2 T. butter
  • sliced multi-grain bread
  • 1 cucumber, sliced
  • fresh arugula
  • sharp cheddar cheese slices

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Start by trimming away any fat off of your roast. Season beef with salt and pepper and place into crockpot. In a small pan, saute garlic until fragrant (about 3-5 minutes). Transfer garlic into crockpot with broth, French onion soup, and beer. Cook on high for 4-5 hours. With your oven preheated to 350, bake buttered slices of multi-grain bread or French rolls until slightly toasted. Shave off pieces from your roast and assemble sandwich to your preference. Serve with the broth sauce from the crockpot for dipping.

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