Rump Roast French Dip Recipes

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

EASY SLOW COOKER FRENCH DIP

Steps:

• Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

INSTANT POT FRENCH DIP

Steps:

• Set Instant Pot to Sautee Setting and add olive oil.
• Salt and pepper your chuck roast on both sides. Do not remove fat, as it will add a ton of flavor and you can remove it after cooking.
• Once Instant Pot is nice and hot, add your chuck roast and sear for 2 minutes on each side and edges to seal in those delicious flavors. This step is NOT required, but does add a lot of flavor.
• Once roast is seared on each side, remove from Instant Pot and set aside.
• While still on Sautee setting, add onions and cook for 5 minutes, stirring regularly. Don't worry about cooking onions down completely as they will cook down later. This step is optional but adds a lot of flavor.
• Add garlic and sauté for 1 minute with onions. This step is optional but does add flavor.
• Remove onions and garlic and set aside.
• Add beef broth to Instant pot and scrape up the stuck on bits on the bottom of your Instant Pot. This will add flavor.
• Press Cancel button on Instant Pot to turn off Sauté setting.
• Add chuck roast to Instant Pot.
• Add onions and garlic to Instant Pot.
• Add French onion soup, beef bone broth concentrate, soy sauce, Worcestershire sauce, dried rosemary, dried thyme, and bay leaves to instant pot.
• Place lid onto Instant Pot and lock. Turn steam valve to closed position.
• Press Pressure Button to High pressure.
• Press Manual button and adjust timer to 60 minutes.
• Once timer goes off, do not touch instant pot. Let pressure release naturally for 25 minutes. Do not flip the switch.
• After 25 minutes, you can flip the switch and open your instant pot.
• Remove beef, shred and remove fat bits.
• While shredding beef, set instant pot to simmer and cook juices and onions down for 10 minutes. Then turn off your Instant Pot.
• Place shredded beef onto your hoagie or sandwich bun, add provolone cheese and enjoy!
• We like to eat ours on toasted garlic butter buns. To do this, simply slice your buns open. Blend with a spoon - 1/4 cup softened butter and 2 teaspoons garlic paste. Spread this mixture on buns and broil for 1 minute or less (watch as these will burn quickly if you aren't paying attention). Serve immediately.