French Dip Sandwiches Recipe

5 4 8
French Dip Sandwiches Recipe
French Dip Sandwiches Recipe photo by Taste of Home
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French Dip Sandwiches Recipe

Read Reviews
5 4 8
Publisher Photo
I found this recipe in one of our local publications. It's great for an easy weeknight meal, since the meat cooks all day without any attention. —Dianne Joy Richardson, Colorado Springs, Colorado
Featured In: Your March Meal Plan
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 hours

Ingredients

  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon beef bouillon granules
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 12 French rolls, split

Directions

Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender.
Remove roast; cool slightly. Discard bay leaf. Shred meat with two forks and return to slow cooker; heat through. Serve on rolls with broth. Yield: 12 sandwiches.
Originally published as French Dip Sandwiches in Country February/March 1992, p51

Nutritional Facts

1 sandwich: 318 calories, 8g fat (2g saturated fat), 72mg cholesterol, 792mg sodium, 31g carbohydrate (1g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 1/2 cup reduced-sodium soy sauce
  • 1 teaspoon beef bouillon granules
  • 1 bay leaf
  • 3 to 4 whole peppercorns
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 12 French rolls, split
  1. Cut roast in half. Place in a 5-qt. slow cooker. Combine the soy sauce, bouillon and seasonings; pour over roast. Add water to almost cover roast, about 5 cups. Cover and cook on low for 10-12 hours or until meat is very tender.
  2. Remove roast; cool slightly. Discard bay leaf. Shred meat with two forks and return to slow cooker; heat through. Serve on rolls with broth. Yield: 12 sandwiches.
Originally published as French Dip Sandwiches in Country February/March 1992, p51

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Reviews forFrench Dip Sandwiches

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MY REVIEW
TNbluffbaker User ID: 46423 22456
Reviewed Aug. 12, 2013

"easy and delicious! If you're home when it's cooking, you'll be salivating all day; smells so good!!!!!"

MY REVIEW
kredhead User ID: 710648 40680
Reviewed Dec. 21, 2011 Edited Mar. 7, 2016

"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 or consomme and sometimes a can of french onion soup along with the water for extra flavor. Edit: tonite I'm adding all three & beef better than boullion. Whew! I found this recipe again, so glad I had rated it but forgot to add to my recipe box. Awesome, thanks again!"

MY REVIEW
seclouse User ID: 1497345 38943
Reviewed Jun. 23, 2010

"good an easy."

MY REVIEW
lsmothers User ID: 1121161 38941
Reviewed Nov. 6, 2008

"First time trying this.The whole family loved it.Broth is salty but I did not have any reduced sodium soy sauce,so I used regular.Sanwiches are good even without the dipping broth. easy recipe.Put in crock pot and go about your day."

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