Shredded French Dip Recipe
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Shredded French Dip Recipe

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A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. I serve the cooking juices in individual cups for dipping. —Carla Kimball, Callaway, Nebraska
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES: 8-10 servings


  • 1 boneless beef chuck roast (3 pounds), trimmed
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 teaspoon beef bouillon granules
  • 8 to 10 French or Italian rolls, split

Nutritional Facts

1 each: 399 calories, 15g fat (5g saturated fat), 91mg cholesterol, 1104mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 33g protein.


  1. Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping. Yield: 10 servings.
Originally published as Shredded French Dip in Quick Cooking September/October 2001, p39

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ferryal User ID: 3337544 265449
Reviewed May. 2, 2017

"Wished I could give this recipe 10 stars, as this is an amazing beef dish. The only change I made was to sprinkle onion powder on the beef before adding the other ingredients. Served is as a sandwich, however, I think for next times, I will either serve it with rice, mashed potatoes or even pasta with a side of vegetables & salad.

Karla, THANK YOU so much for sharing this wonderful recipe with us all."

ejshellabarger User ID: 3870843 261681
Reviewed Feb. 22, 2017


IngaMari User ID: 5779302 259508
Reviewed Jan. 10, 2017

"Very good. The au jus is not as salty as many are. I used no sodium broth

I also used a rump roast as this week chuck roast was insanely expensive. I cut the rump roast into smaller pieces as they tend to be tough."

xlsalbums User ID: 5254917 259360
Reviewed Jan. 7, 2017 Edited Jan. 8, 2017

"Loved this recipe!! It was easy to make and great flavors! The meat was tender."

seasons4 User ID: 978190 258736
Reviewed Dec. 27, 2016

"Awesome! So delicious! This was my first attempt at French Dip - served it at our "Day After Christmas" celebration. I made it according to the recipe, but cooked more beef (about 5 pounds) to serve 14. There was plenty of "au jus" without doubling the other ingredients. Many of my family took seconds, very little leftover. Will definitely make again!"

newrecipejunkie User ID: 876567 258696
Reviewed Dec. 26, 2016

"I just made this for Christmas dinner for 12 people. It was a big hit. I started with 4 1/2 pounds of meat because I was making it for more than 8-10 people and I wanted plenty. Good thing I did because there was a lot of fat to cut out in the middle of the meat. I had plenty of juice without changing the liquid amounts. Leftovers were great over mashed potatoes. Even hubby ( aka Mr. Picky ) loved this! I will be making this again."

rllewis7 User ID: 7124309 257011
Reviewed Nov. 20, 2016

"The French onion soup adds such a richness to the beef and au jus. I placed the cooking juices from the slow cooker to a saucepan and heated it for about 10 minutes, until it was reduced and thickened. It made a great dipping sauce for the sandwiches!"

dawnrosanne User ID: 1014810 256283
Reviewed Nov. 1, 2016

"Wowza! These were phenomenal. I served them up on hard rolls with a slice of swiss cheese. Delicious!"

BKinsey User ID: 6322146 248346
Reviewed May. 18, 2016

"Didn't change a thing. Love it!!"

sd20 User ID: 5560294 31461
Reviewed Jan. 12, 2014

"I am giving this 5 stars because the recipe is so easy and the dipping sauce is absolutely delicious. My family loved it. I have to say I used a chuck roast as directed and cooked it on low for the directed time and it was tender but not as tender as we hoped. We had to mostly cut it because it didn't shred very easily. I will make this again but will probably use a different cut of beef . A fantastic recipe!! :-)"

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