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French Dip Sandwich with Onions

When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them with the cooking juices in individual bowls for easy use. —Florence Robinson, Lenox, Iowa
  • Total Time
    Prep: 30 min. Cook: 7 hours + standing
  • Makes
    14 servings


  • 2 large onions, cut into 1/4-inch slices
  • 1/4 cup butter, cubed
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 5 cups water
  • 1/2 cup soy sauce
  • 1 envelope onion soup mix
  • 1-1/2 teaspoons browning sauce, optional
  • 1 garlic clove, minced
  • 14 French rolls, split
  • 2 cups shredded Swiss cheese


  • In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions.
  • In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours.
  • Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
  • Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.
Nutrition Facts
1 sandwich: 399 calories, 15g fat (7g saturated fat), 81mg cholesterol, 1099mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 30g protein.
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  • jillanglemyer
    Sep 23, 2020

    I make this with the grass fed beef we raise. Everyone loves it. It's easy and delicious.

  • Wanda
    Nov 7, 2019

    Brought this to a potluck at work. Everyone went crazy over it

  • bucky2
    Jun 2, 2019

    @cmdaiber: I've eaten a lot of "French dips" and don't think I've ever had one with sliced meat. It's pulled/shredded which will soak up the au juice much better. You done good! However to slice, you'll have to cool and about "half freeze" to slice such a tender roast. Then, you have the problem of reheating for the sandwich. Forget it and make it like the rest of the world does. '

  • Kathy
    Dec 8, 2017

    No comment left

  • cmdaiber
    Mar 16, 2017

    I made this as the recipe said. No changes. My family inhaled it! Just one question. How does anyone cut a crock potted roast into slices? My meat will not slice. It just falls apart. Pretty slices would be nice for a Graduation Party instead of my mangled pull apart roast. There's a trick to this. I know there is.

  • HOGWriter
    Apr 17, 2014

    Couldn't stop taste testing these, so we got less than the recommended number of servings. Will be freezing the leftover "dip" for future use in other dishes. Really delicious and easy to make. Be sure to use a hearty bread to soak up all the good flavors.

  • jackielmoss82
    Feb 16, 2013

    No comment left

  • ValerieMS
    Aug 9, 2012

    My family loves these! I only use half a packet of soup mix to cut the sodium, but they are great without it. We like to eat these on Hoagie Buns from the Bakery.

  • pvisaya
    Jul 28, 2012

    A family favorite! Have been making for years. I put less soy sauce in, 1/3 cup. I butter and toast bread under broiler, add meat and cheese, then put back in oven to melt cheese. They are just as good the next day for lunch.

  • pvisaya
    Apr 7, 2012

    This has been a family favorite for years! I like to toast buttered French rolls under the broiler before putting the cheese and meat on the bread. Then I return them to the oven to melt the cheese. I also use less soy sauce; 1/3 cup is plenty. YUMMY!