Samuel Smith Nut Brown Ale French Dip


  • 12 oz. Samuel Smith’s Nut Brown Ale
  • 4 lbs. beef rump roast
  • 12 oz. beef broth
  • 12 oz. French Onion Soup
  • 6 French rolls
  • 2 Tbsp butter



Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and Nut Brown Ale. Cook on “low” for 7 hours. Preheat oven to 350 degrees F. Split & butter French rolls. Bake 10 minutes, or until heated through.
Slice the meat diagonally, place on the rolls, and serve with the sauce from the slow-cooker for dipping.


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