French Dip Rolls

subheading: The Secret Ingredient I Always Add to the Easy Slow Cooker French Dip Recipe:

This recipe isn’t making false promises when it uses the word “easy” in the title. This is a dump-and-go slow-cooker masterpiece with just four ingredients (five with my addition), plus the rolls and butter for serving.

Add a 4-pound rump roast (trimmed of excess fat) to the slow cooker and pour a can of condensed French onion soup (I use Campbell’s), a can of beef broth, and a bottle of beer over the roast. Cook on Low for about seven hours. The most time-consuming part of this recipe is slicing the roast when it’s done. A good sharp knife makes the task easier.

The first time I made the French dip recipe, it was good, but I wanted the jus to have a deeper flavor. The next time I made it, I added a 1/4 cup of low-sodium soy sauce along with the soup, beef broth, and beer. That did the trick, and I’ve been adding soy sauce ever since. It ups the savory umami factor in the juices that go straight from the slow cooker into a bowl for dipping. The first time I made the French dip recipe, it was good, but I wanted the jus to have a deeper flavor. The next time I made it, I added a ¼ cup of low-sodium soy sauce along with the soup, beef broth, and beer. That did the trick, and I’ve been adding soy sauce ever since. It ups the savory umami factor in the juices that go straight from the slow cooker into a bowl for dipping.

subheading: Other Tips for the Best French Dip Sandwich Ever:

subheading: Here are a few other things I’ve learned over the years while making this recipe:

Dark beer is a better choice than light beer or India Pale Ale (IPA). The recipe calls for a 12-ounce bottle of beer. I always use stout because it adds additional richness to the jus. I usually use Guinness.

Directions at allrecipes.com

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