French Dip Recipe
French Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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 slow-cooked version will soon be a favorite at your house, too. —Margaret McNeil, Germantown, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

Ingredients

  • 1 beef chuck roast (3 pounds), trimmed
  • 2 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 8 French rolls, split

Directions

Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.
Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.
Originally published as French Dip in Taste of Home April/May 1996, p29

Nutritional Facts

1 sandwich: 467 calories, 19g fat (7g saturated fat), 111mg cholesterol, 1300mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 41g protein.

  • 1 beef chuck roast (3 pounds), trimmed
  • 2 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 8 French rolls, split
  1. Place roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.
  2. Remove meat from broth; shred with two forks and keep warm. Strain broth; skim fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.
Originally published as French Dip in Taste of Home April/May 1996, p29

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Reviews forFrench Dip

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MY REVIEW
Sillyman1 User ID: 1306631 268099
Reviewed Jun. 18, 2017

"I used 2 cups water, 1 cup beef broth, 8 ounces fresh sliced mushrooms, 1 packet of Lipton's Onion soup mix, toasted Cibatta rolls with Havarti cheese. This us the BEST french dip sandwich that I've ever eaten!"

MY REVIEW
Sillyman1 User ID: 1306631 268097
Reviewed Jun. 18, 2017

"I added 3 cups of water and one packet of Lipton's Onion soup mix. I used fresh sliced mushrooms. Toasted Cibatta bread with Havarti cheese and this has been the BEST french dip sandwich that I've ever eaten!"

MY REVIEW
kredhead User ID: 710648 267586
Reviewed Jun. 3, 2017

"This recipe is almost the same as "French dip sandwiches", it's just a different cut of meat. This french dip recipe is a regular at my house, easy to put together and always savory and filling. I add a thin slice of cheddar to the sandwich before serving and will dip the cut side of the bread in the au jus on request. Sometimes I add beef broth, boullion, consomm? and/or a can of french onion soup for extra flavor. The jus is very flavorful, it's restaurant quality...or better! The best part is the crockpot does all the work! Great for a holiday, a dinner party or a summer dinner that doesn't heat up the kitchen. Thanks!"

MY REVIEW
Karen User ID: 8980674 257746
Reviewed Dec. 6, 2016

"My kids love this. It is so easy and has become a family favorite. This is the bar my son holds for French Dip. He ordered one at a restaurant and couldn't eat it because it wasn't nearly as good. It is incredibly flavorful."

MY REVIEW
justmbeth User ID: 1196484 256736
Reviewed Nov. 13, 2016

"A big hit with the men in the family. I followed other previous recommendations and used 1 cup of beef broth in place of 1 cup of the water, seasoned the meat with pepper, and left out the rosemary."

MY REVIEW
shannondobos User ID: 5115022 256395
Reviewed Nov. 4, 2016

"My mind is blown. This is EXACTLY the taste I was looking for. I always struggled to get the flavors just right when trying to make beef dip. My dipping jus is usually bland and the beef just ok. This recipe packs such flavor in both the sauce and shredded meat. My husband totally agreed. I can't wait to make this again. What a perfect recipe for a crowd, too."

MY REVIEW
mommayor User ID: 6425768 253084
Reviewed Aug. 23, 2016

"This was very tasty. My family loved it. I used one can of beef broth and water, as suggested by others. Other than that, I followed the recipe."

MY REVIEW
sstetzel User ID: 158954 250147
Reviewed Jul. 6, 2016

"This was last night's dinner. I used low sodium beef stock instead of water for added flavor , low sodium soy sauce and fresh thyme (because my garden is overflowing).

Rave reviews from everyone."

MY REVIEW
joycerm53 User ID: 703299 250104
Reviewed Jul. 5, 2016

"I have been making this since it first was published in 1996! My family loves it."

MY REVIEW
Allisondearth User ID: 7830897 244156
Reviewed Feb. 19, 2016

"Excellent!"

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