1medium onion (chopped)I used a red onion but could use a yellow or sweet onion
2 ½poundsRump roast
1can French onion condensed soup (10.5oz)
1can beef broth (10.5 oz.)
For the French Dip Sandwich
4hoagie buns
8provolone cheese slices
Instructions
Place the chopped onions into the slow cooker.
Unpack the rump roast, pat dry with a paper towel, and place on top of the onions in the slow cooker.
Pour the French onion condensed soup and beef broth over the roast.
Cover and cook on low for 6 hours
Take the roast out of the slow cooker and slice into ⅛ to ¼ inch thick slices.
Place back into the slow cooker and cook for an additional 2 hours.
Cut the hoagies lengthwise. You can crisp the hoagies if you prefer in the oven/air fryer at 400 degrees for 4 minutes.
Place 2 slices of Provolone in the middle.
Fill the hoagie with roast slices. *I used about 4 to 5 slices per hoagie. It may vary depending on how full you want the sandwiches, and how thick the slices are.
Set aside.
Scoop some of the sauce into a bowl.
Serve the sandwich along with the sauce/au jus for dipping.