French Dip Recipe
- 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 of fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.
Reviews for French Dip(15)
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if this gets too salty put peeled potato quarters in it during the end of cooking. The potato will absorb salt.
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.
Made this as written. Very simple and delicious. Served with grilled green peppers and provolone.
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!
I did half & half with the water and beef broth like other reviews suggested. It had a good flavor, but I guess I just like the more traditional french dip. It was nice to have a change, though.
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