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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!
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