Thursday, October 20, 2011

Crock-Pot Hot Beef Sandwiches Au Jus

  • 4 pounds beef rump roast
  • 2 envelopes dried onion soup mix
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1 Tablespoon minced garlic
  • 2 cans (10 1/2 ounces) beef broth
  • 1 bottle (12 ounces) dark beer
  •   Crusty French rolls, cut in half

1. Trim excess fat form beef and discard. Place beef in crock-pot.

2. Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. Pour mixture over beef. Cover; cook on HIGH 6-8 hours or until beef is fork-tender.

3. Remove beef from Crock-Pot. Shred beef with 2 forks. Return beef to cooking liquid; mix well. serve on crusty rolls with extra cooking liquid (jus) on side for dipping.

Makes 8-10 servings


  1. Love the spices and using the dark beer...brilliant!

  2. Beer in stew sounds brilliant! That sandwich looks perfect brimming with all that juicy beef!