- 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
- 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.
Reviews for French Dip
"Followed the recipe EXACTLY and luckily I had a packet of Au Jus mix at home because the juice left from cooking the meat is in NO WAY usable for dipping. There is no way you could remove enough salt with the potato trick mentioned by other reviewers. Funny thing is, the meat did not turn out super salty. So, this recipe would be useful for cooking the meat only and not for using the juice to dip. I would use another recipe altogether."
"My husband and kids loved this!!! Served with broccoli slaw. I didn't have crushed Rosemary. I used 1 tsp each dried Thyme, Summer Savory, tarragon and garlic powder. Love love love. My husband said "this one goes into rotation!""
"Very easy to make, very tasty! A hit with everyone here. I've made this many times, and it never disappoints."
"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."