92% would make again
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For a sandwich with more pizzazz than the traditional French dip, give this recipe a try. The seasonings give the broth a wonderful flavor, and the meat cooks up tender and juicy. This new version will soon be a favorite at your house, too. -Margaret McNeil, Memphis, Tennessee
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Nutrition Facts: 1 serving (1 each) equals 467 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,300 mg sodium, 31 g carbohydrate, 2 g fiber, 41 g protein.
French Dip published in Taste of Home April/May 1996, p29
French onion dip is a classic appetizer, and Rachel Ray shares her secrets to make this easy recipe from…
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Reviewed on Oct. 16, 2009 by araefinn
Amazing!! Made this a few weeks ago and my family loved it. Had a little leftover and it was great the next day too. Making this in a few weeks (double recipe) for son's bday party dinner. I know it will get tons of rave reviews then.
Reviewed on Sep. 27, 2009 by cwbuff
Best French dip recipe I've ever tasted. Cooking in the crock pot is so convenient and worry-free! Also, using boneless chuck makes for just about the tenderest meat ever -however, check doneness after about 2 1/2 - 3 hours every half hour by sticking a fork into the meat. When the fork goes in easily practically all the way, it's done. If you overcook it, it looses all its tenderness. With fresh-baked rolls - to die for!
Reviewed on Jul. 28, 2009 by Ms.ST
Second time I've cooked this within 3 weeks! This time I doubled the recipe, because the daughter's boyfriend raved about it so muchMs.ST
Second time I've cooked this within 3 weeks! This time I doubled the recipe, because the daughter's boyfriend raved about it so much
Ms.ST
Reviewed on Jan. 20, 2009 by brendadawn
GREAT recipe! The spices leave the meat perfectly flavored and delicious. I made this for a crowd, and everyone went back for seconds and then asked for the recipe! I will definitely make this again.
Reviewed on Nov. 09, 2008 by Stacey3978
I made this for my Mom's birthday party and everyone loved it. My roast was fully cooked in about 3 hours on high heat though. I also had bought several types of rolls for all of my guests. I served this sandwich with the baked french fries which I also found on this website. Looking forward to making these sandwiches again!
Reviewed on Jul. 01, 2008 by elisa
This is a great recipe! The meat is perfect and I have had it with several kinds of bread rolls. Its a superb recipe for guest too and its a bonus that it cooks all day in the crock! Thank You Margaret!
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