- 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 fat. Pour broth into small cups for dipping. Serve beef on rolls. Yield: 8 servings.
Reviews forFrench Dip
"Meat was really tender & the broth was perfect!. Definitely a keeper."
"This was really good!"
"Absolutely THE BEST ! as a former caterer, I'm always looking at recipes, and when I come across one like this that has such rave reviews, I have to try! This one is just fabulous! instead of the 2 cups of water, I used one can of beef consomme, and the balance of cups as beef broth. The depth of flavour is just phenomenal. Definitely add the rosemary and thyme, they add so much without being over powerful. 5 stars!!!!"
"This recipe is almost the same as "French dip sandwiches", it's just a different cut of meat. This french dip recipe is a regular at my house, easy to put together and always savory and filling. I add a thin slice of cheddar to the sandwich before serving and will dip the cut side of the bread in the au jus on request. Sometimes I add beef broth, boullion, consomm? and/or a can of french onion soup for extra flavor. The jus is very flavorful, it's restaurant quality...or better! The best part is the crockpot does all the work! Great for a holiday, a dinner party or a summer dinner that doesn't heat up the kitchen. Thanks!"
"My kids love this. It is so easy and has become a family favorite. This is the bar my son holds for French Dip. He ordered one at a restaurant and couldn't eat it because it wasn't nearly as good. It is incredibly flavorful."
"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 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."