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A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.
Nutritional Facts 1 serving equals 399 calories, 15 g fat (5 g saturated fat), 91 mg cholesterol, 1,104 mg sodium, 30 g carbohydrate, 2 g fiber, 33 g protein.
Originally published as Shredded French Dip in Quick Cooking September/October 2001, p39
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Reviewed on Feb. 10, 2012 by chrismmcmaine
Used a leaner roast. Absoluted tender and delicious.
Reviewed on Dec. 05, 2011 by BigDuck40
I made this because it needed the least amount of preparation and ingredients...I was skeptical, but it was great! The rolls will make a difference though. My kids liked it with shredded Italian cheese melted on it.
Reviewed on Oct. 19, 2011 by ferretmama
Absolutely FANTASTIC!!!!! My husband and I think this is the best French dip in the world. I use left-overs as the base for a pot of beef barley soup.
Reviewed on Sep. 11, 2011 by mattesl
This is absolutely our go-to French Dip recipe! Have made it for years. IF there are leftovers we add sauted mushrooms and barely for a yummy soup.
Reviewed on Aug. 22, 2011 by dstampp
This was by far the best French Dip I have ever had! My husband and kids loved it and it was effortless.
Reviewed on Jul. 25, 2011 by lizabake
I've made this recipe for years and recently made it again for a family reunion. Everyone absolutely loved it and requested the recipe--this is a go-to dish for sure.
Reviewed on Mar. 26, 2011 by HappyPappyCook
I have made this recipe over and over again! It is super simple and delicious! The only thing I have modified was to substitute the beef granules with Knorr liquid boullion (about a tablespoon or more) The flavor of this is amazing! I highly recommend for a simple comfort meal with little work.
Reviewed on Feb. 13, 2011 by ChefJeanie
This is really GREAT! Easy to prepare, smells good all day long, but disappears quickly.
Reviewed on Feb. 06, 2011 by FACSteacher
I have made this recipe for years and it is wonderful! We save the extra liquid and meat to make vegetable beef soup in the winter or beef and noodles. It's a simple recipe that requires little work but yields great taste! I have found that if I shred or cut the meat about 1/2 hour before serving and put back into the crock it helps to tenderize it more and get more flavor into the meat.
Reviewed on Feb. 04, 2011 by Ashaline
This is so easy and just a really nice dinner. We make this one a lot!
Reviewed on Nov. 20, 2010 by banslug001
This was sooooo easy, and there was no need for extra spices or ANY work on this recipe. The kids gobbled it up, eating it in long hoagie rolls. I've been using the leftovers in low-carb wraps. YUM!
Reviewed on Oct. 30, 2010 by nessa16
This recipe is delicious and very easy to make. I have made it multiple times for myself and social functions. However, I do make mine with elk roast rather than beef roast but it is still amazing.
Reviewed on Aug. 13, 2010 by TNnana1
This is outstanding...I freeze the left over juice to use again, and have done this forever with great success. It is really Yummy
Reviewed on Aug. 03, 2010 by BBC2075
Absolutely the BEST!!!!!
Reviewed on Nov. 01, 2009 by tuscalooso
This is my 11 year old daughter's favorite recipe. I've made it several times ~ usually on cool nights when I know our schedules are very busy. It's easy to throw together on those mornings before going to work!
Reviewed on Nov. 01, 2009 by carol frost
I used chuck roast 3 lbs.and it came out so tough it was impossible to shred.Could anyone shed any light on why.The dipping sauce was delicious. cf
Reviewed on Jul. 02, 2009 by AngieMM
This is SO EASY and tastes delicious! This is one of those classic recipes you can always use. If you want your home to smell yummy, give it a try.
Reviewed on Feb. 06, 2009 by sdlrglady
I've made this recipe so many times I know it by heart. It's a great recipe and all my family and friends love it.
Reviewed on Jan. 19, 2008 by kamydawn
I love this recipe. It is so easy and so delicious. What could be better then that?
Reviewed on Jan. 04, 2008 by gregsgirl
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