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Shredded French Dip Recipe

Shredded French Dip Recipe

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


  • 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.

Nutritional Facts

1 serving equals 399 calories, 15 g fat (5 g saturated fat), 91 mg cholesterol, 1,104 mg sodium, 30 g carbohydrate, 2 g fiber, 33 g protein.

Reviews for Shredded French Dip

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Reviewed May. 18, 2016

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

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!! :-)"

Reviewed Dec. 9, 2013

"GREAT!! So good and so much better than store bought roast beef and package au jus mix! I just add a little cheese after it's on the buns and broil them. Fantastic!"

Reviewed Oct. 2, 2013

"This has been one of my "go to" easy meals, since it was first published. I still had kids at home, then, and EVERYONE loves it! Put this in my slow cooker before I left for work yesterday and shredded it, when I got home. We put it on our buns, added slices of cheese (pepper jack, this time) and set it under the broiler until the cheese melted. YUMMY!!!!! It only takes 2-3 minutes prep time--REALLY!! I highly recommend it!!!!

Gommy of 5 (and pending)"

Reviewed Aug. 21, 2013

"DELICIOUS!! Easy to prepare and very flavorful. My family absolutely LOVES this recipe!"

Reviewed Feb. 10, 2012

"Used a leaner roast. Absoluted tender and delicious."

Reviewed Dec. 5, 2011

"I made this because it needed the least amount of preparation and ingredients...I was skeptical, but it was great! The rolls will make a difference though. My kids liked it with shredded Italian cheese melted on it."

Reviewed Oct. 19, 2011

"Absolutely FANTASTIC!!!!! My husband and I think this is the best French dip in the world. I use left-overs as the base for a pot of beef barley soup."

Reviewed Sep. 11, 2011

"This is absolutely our go-to French Dip recipe! Have made it for years. IF there are leftovers we add sauted mushrooms and barely for a yummy soup."

Reviewed Aug. 22, 2011

"This was by far the best French Dip I have ever had! My husband and kids loved it and it was effortless."

Reviewed Jul. 25, 2011

"I've made this recipe for years and recently made it again for a family reunion. Everyone absolutely loved it and requested the recipe--this is a go-to dish for sure."

Reviewed Mar. 26, 2011

"I have made this recipe over and over again! It is super simple and delicious! The only thing I have modified was to substitute the beef granules with Knorr liquid boullion (about a tablespoon or more) The flavor of this is amazing! I highly recommend for a simple comfort meal with little work."

Reviewed Feb. 13, 2011

"This is really GREAT! Easy to prepare, smells good all day long, but disappears quickly."

Reviewed Feb. 6, 2011

"I have made this recipe for years and it is wonderful! We save the extra liquid and meat to make vegetable beef soup in the winter or beef and noodles. It's a simple recipe that requires little work but yields great taste! I have found that if I shred or cut the meat about 1/2 hour before serving and put back into the crock it helps to tenderize it more and get more flavor into the meat."

Reviewed Feb. 4, 2011

"This is so easy and just a really nice dinner. We make this one a lot!"

Reviewed Nov. 20, 2010

"This was sooooo easy, and there was no need for extra spices or ANY work on this recipe. The kids gobbled it up, eating it in long hoagie rolls. I've been using the leftovers in low-carb wraps. YUM!"

Reviewed Oct. 30, 2010

"This recipe is delicious and very easy to make. I have made it multiple times for myself and social functions. However, I do make mine with elk roast rather than beef roast but it is still amazing."

Reviewed Aug. 13, 2010

"This is outstanding...I freeze the left over juice to use again, and have done this forever with great success. It is really Yummy"

Reviewed Aug. 3, 2010

"Absolutely the BEST!!!!!"

Reviewed Nov. 1, 2009

"This is my 11 year old daughter's favorite recipe. I've made it several times ~ usually on cool nights when I know our schedules are very busy. It's easy to throw together on those mornings before going to work!"

Reviewed Nov. 1, 2009

"I used chuck roast 3 lbs.and it came out so tough it was impossible to shred.Could anyone shed any light on why.The dipping sauce was delicious. cf"

Reviewed Jul. 2, 2009

"This is SO EASY and tastes delicious! This is one of those classic recipes you can always use. If you want your home to smell yummy, give it a try."

Reviewed Feb. 6, 2009

"I've made this recipe so many times I know it by heart. It's a great recipe and all my family and friends love it."

Reviewed Jan. 19, 2008

"I love this recipe. It is so easy and so delicious. What could be better then that?"

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