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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 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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