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

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5 44 52
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

1 sandwich: 467 calories, 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
(52)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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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!"

MY REVIEW
cinnamom22 User ID: 7092950 239117
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 User ID: 7279512 217809
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 User ID: 1270959 216526
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 User ID: 216755 10634
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."

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