NEXT RECIPE >

French Dip Recipe
French Dip Recipe photo by Taste of Home
Next Recipe

French Dip Recipe

Read Reviews
5 41 50
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
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

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


Reviews for French Dip

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sstetzel
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
Reviewed Jul. 5, 2016

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

MY REVIEW
Allisondearth
Reviewed Feb. 19, 2016

"Excellent!"

MY REVIEW
cinnamom22
Reviewed Dec. 10, 2015

"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 REVIEW
sddeck
Reviewed Jan. 13, 2015

"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!""

MY REVIEW
doreensanzone
Reviewed Jan. 1, 2015

"Very easy to make, very tasty! A hit with everyone here. I've made this many times, and it never disappoints."

MY REVIEW
dewflop
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
ValerieMS
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
ValerieMS
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
lilgrl37
Reviewed May. 16, 2013

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

Loading Image