French Dip Sandwiches

French Dip Sandwiches

Seasoned with Italian dressing mix and cooked in a savory beef flavored broth, rump roast becomes a special sandwich filling.

  • Minutes Prep Time
  • Minutes Total
  • 12 Recipe Yield
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place onion; add broth. Brush all surfaces of beef roast with vinegar. Place on onions. Sprinkle with dressing mix, salt and pepper.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices. Return slices to cooker; mix well.
  • Spoon beef onto bottoms halves of buns. Top each with bell pepper, cheese and top half of bun. Serve sandwiches with juices from slow cooker.


  • 1 large sweet onion, sliced
  • 1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 1 boneless beef rump roast (4 lb), trimmed of fat
  • 2 tablespoons balsamic vinegar
  • 1 package (0.7 oz) Italian dressing mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 hoagie buns, split
  • 1 large green bell pepper, cut into thin strips
  • 12 slices (1 oz each) provolone cheese, cut in half

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