French Dip Sandwiches with Baked Fries

French Dip Sandwiches with Baked Fries


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Don’t go out and order sandwiches on a rainy day. Instead, make your own French dip roast sandwiches with a side of warm baked fries

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Time needed

25 min preparation + 7 hour cooking

Serving Size / Yield

4 servings


  • For the roast:
  • 4 pounds of rump roast
  • 1 can of beef broth
  • 1 can of condensed French onion soup
  • 1 (12 fluid ounce) can or bottle of beer
  • 6 French rolls
  • 2 tablespoons of butter
  • For the fries:
  • 1 large baking potato
  • 1 tablespoon of olive oil
  • 1/2 a teaspoon of paprika
  • 1/2 a teaspoon of garlic powder
  • 1/2 a teaspoon of onion powder

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To make the roast:
First, trim the excess fat from the rump roast, and place the roast, broth, soup and beer in a slow cooker. Cook on the low setting for 7 hours.
Next, preheat the oven to 350 degrees F.
Then, split the French rolls in half and add butter to the rolls. Bake the rolls for 10 minutes, or until heated through.
Finally, slice the meat on the diagonal, and place the meat on the rolls. Serve the sauce for dipping.

To make the fries:
First, preheat the oven to 450 degrees F.
Next, cut the potato into wedges. Mix the oil, paprika, garlic powder and onion powder together. Season the potatoes with the oil and spice mixture and place on a baking sheet.
Then, bake the potatoes for 45 minutes in a preheated oven.

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