French Dip Recipe
French Dip Recipe photo by Taste of Home

French Dip Recipe

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 new version will soon be a favorite at your house, too. —Margaret McNeil, Germantown, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 8 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for French Dip

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 14, 2014

"I thought it was o.k. It was easy, but nothing over the top. I used low sodium broth and cut the Rosemary in half. To me it tasted like roast beef? Thanks for the recipe. Wasn't too salty."

MY REVIEW
Reviewed Jul. 19, 2013

"if this gets too salty put peeled potato quarters in it during the end of cooking. The potato will absorb salt."

MY REVIEW
Reviewed Jul. 19, 2013

"Great recipe! We love it. It is easy to prepare it too salty. I've found that floating some potato pieces in the broth will pull it out if that happens."

MY REVIEW
Reviewed May. 16, 2013

"Made this as written. Very simple and delicious. Served with grilled green peppers and provolone."

MY REVIEW
Reviewed Dec. 25, 2012

"This sandwich was delicious! Instead of soy sauce, I used Bragg's amino acid. I topped mine with a few sliced banana peppers. Everyone loved it!"

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